Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology-Reference-Cited by-同舟云学术

Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology

Published:2016-05 Issue: Volume:127 Page:1-10
ISSN:1381-1177
Container-title:Journal of Molecular Catalysis B: Enzymatic
language:en
Short-container-title:Journal of Molecular Catalysis B: Enzymatic

Author:

Merz Michael,Claaßen Wolfgang,Appel Daniel,Berends Pieter,Rabe Swen,Blank Imre,Stressler Timo,Fischer Lutz

Funder

University of Hohenheim

Life Science Center

Nestlé Product Technology Centre at Singen

Publisher

Elsevier BV

Subject

Process Chemistry and Technology,Biochemistry,Bioengineering,Catalysis

Reference47 articles.

1. Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate

2. Enzymatic Hydrolysis of Brewers’ Spent Grain Proteins and Technofunctional Properties of the Resulting Hydrolysates

3. Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring

4. Progress in enzymatic membrane reactors – a review

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