Determination of the influence of the pH of hydrolysis on enzyme selectivity of Bacillus licheniformis protease towards whey protein isolate-Reference-Cited by-同舟云学术

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Determination of the influence of the pH of hydrolysis on enzyme selectivity of Bacillus licheniformis protease towards whey protein isolate

Published:2015-05 Issue: Volume:44 Page:44-53
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Butré Claire I.,Sforza Stefano,Wierenga Peter A.,Gruppen Harry

Funder

European Community's Seventh Framework Program

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference18 articles.

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

2. Peptidase activity assays using protein substrates;Akpinar,2001

3. Use of differential scanning calorimetry and infrared spectroscopy in the study of thermal and structural stability of α-lactalbumin;Boye;Journal of Agricultural and Food Chemistry,1997

4. Substrate preferences of glutamic-acid-specific endopeptidases assessed by synthetic peptide substrates based on intramolecular fluorescence quenching;Breddam;European Journal of Biochemistry,1992

5. Introducing enzyme selectivity: a quantitative parameter to describe enzymatic protein hydrolysis;Butré;Analytical and Bioanalytical Chemistry,2014

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