Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens

Author:

Pessato Tássia B.,Carvalho Natália C. de,Tavano Olga L.,Fernandes Luís Gustavo R.ORCID,Zollner Ricardo de L.,Netto Flavia M.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes. [doi: 10.1021/jf990393p];Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

3. Hydrolysis of disulfide bonds in weakly alkaline media II. Bovine serum albumin dimer;Andersson;Biochimica et Biophysica Acta (BBA) - Protein Structure,1970

4. Official methods of analysis of AOAC International;AOAC,2006

5. Protein hydrolysates from Pacific whiting solid wastes. [doi: 10.1021/jf970294g];Benjakul;Journal of Agricultural and Food Chemistry,1997

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