Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS

Author:

Cheison Seronei Chelulei,Schmitt Meike,Leeb Elena,Letzel Thomas,Kulozik Ulrich

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

2. Peptides from milk protein hydrolysates to improve the growth of human keratinocytes in culture;Amiot;International Dairy Journal,2004

3. Immunogenicity and allergenicity of whey protein hydrolysates;Asselin;Journal of Food Science,1988

4. LC–API-MS/MS for biological samples: Importance of hydrophobicity, molecular weight and structural development;Berkemeyer;LC-GC Europe,2008

5. Optimisation of a whey protein fractionation process based on the selective precipitation of α-lactalbumin;Bramaud;Le Lait,1997

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