β-Lactoglobulin hydrolysis by a flow-through monolithic immobilized trypsin reactor in ethanol/aqueous solvents

Author:

Mao Yuhong,Krischke Maria,Kulozik Ulrich

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference43 articles.

1. Pepsin treatment of whey proteins under high pressure produces hypoallergenic hydrolysates;Lozano-Ojalvo;Innov. Food Sci. Emerg. Technol.,2017

2. R. Jost, N. Meister, J. C. Monti. Preparation of a hypoallergenic whey protein hydrolyzate and food. U.S. Patent 5,039,532 (1991).

3. Peptic and tryptic hydrolysis of native and heated whey protein to reduce its antigenicity;Kim;J. Dairy Sci.,2007

4. Dipeptidyl peptidase-IV inhibitory peptides generated by tryptic hydrolysis of a whey protein concentrate rich in beta-lactoglobulin;Silveira;Food Chem.,2013

5. Angiotensin I converting enzyme inhibitory peptides derived from bovine milk proteins;Pihlanto-Leppälä;Int. Dairy J.,1998

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