Hydrolysis degree, peptide profile and phenylalanine removal from whey protein concentrate hydrolysates obtained by various proteases
Author:
Affiliation:
1. Universidade Federal de Minas Gerais (UFMG); Av. Antônio Carlos, 6627; Belo Horizonte; Minas Gerais; Brazil
2. EDETEC Indústria Alimentícia S/A; Av. José Cândido da Silveira, 2100 sala 24; Belo Horizonte; Minas Gerais; Brazil
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference50 articles.
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2. Membrane fractionation of milk: state of the art and challenges;Brans;Journal of Membrane Science,2004
3. Optimization of enzyme assisted processes for extracting and hydrolysing corn proteins aiming phenylalanine removal;Capobiango;International Journal of Food Engineering,2007
4. Analysis of peptide profiles of casein hydrolysates prepared with pepsin, trypsin and subtilisin;Carreira;Acta Farmaceutica Bonaerense,2004
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