Modeling peptide formation during the hydrolysis of β-casein by Lactococcus lactis-Reference-Cited by-同舟云学术

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Modeling peptide formation during the hydrolysis of β-casein by Lactococcus lactis

Published:2012-01 Issue:1 Volume:47 Page:83-93
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Muñoz-Tamayo Rafael,de Groot Jolan,Wierenga Peter A.,Gruppen Harry,Zwietering Marcel H.,Sijtsma Lolke

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference24 articles.

1. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products;Smit;FEMS Microbiol Rev,2005

2. Bioactive peptides and lactic fermentations;FitzGerald;Int J Dairy Technol,2006

3. Detailed mechanistic modeling of polymer degradation: application to polystyrene;Kruse;Chem Eng Sci,2001

4. Molecular-weight distribution kinetics for ultrasonic reactions of polymers;Madras;AIChE Journal,2001

5. Iteration model of starch hydrolysis by amylolytic enzymes;Wojciechowski;Biotechnol Bioeng,2001

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1. Modeling of the Peptide Release during Proteolysis of β-Lactoglobulin by Trypsin with Consideration of Peptide Bond Demasking;International Journal of Molecular Sciences;2023-07-25

2. FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates;Talanta;2019-12

3. β-Lactoglobulin hydrolysis by a flow-through monolithic immobilized trypsin reactor in ethanol/aqueous solvents;Process Biochemistry;2019-07

4. Bioactive hydrolysates from casein: generation, identification, andin silicotoxicity and allergenicity prediction of peptides;Journal of the Science of Food and Agriculture;2018-02-21

5. Demasking kinetics of peptide bond cleavage for whey protein isolate hydrolysed by Bacillus licheniformis protease;Journal of Molecular Catalysis B: Enzymatic;2016-11

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