Degradation and assembly of β-casein micelles during proteolysis by trypsin
Author:
Funder
Ministry of Science and Higher Education of the Russian Federation
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference32 articles.
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1. Chymosin pretreatment accelerated papain catalysed hydrolysis for decreasing casein antigenicity by exposing the cleavage site at tyrosine residues;Food Chemistry;2023-03
2. Proteolysis of Micellar β-Casein by Trypsin: Secondary Structure Characterization and Kinetic Modeling at Different Enzyme Concentrations;International Journal of Molecular Sciences;2023-02-15
3. Effect of Microbial Enzymes on the Changes in the Composition and Microstructure of Hydrolysates from Poultry By-Products;Fermentation;2021-09-12
4. Atomic force microscopy characterization of β-casein nanoparticles on mica and graphite;Mendeleev Communications;2021-01
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