Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrations-Reference-Cited by-同舟云学术

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Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrations

Published:2014-02-20 Issue:7 Volume:111 Page:1304-1312
ISSN:0006-3592
Container-title:Biotechnology and Bioengineering
language:en
Short-container-title:Biotechnol. Bioeng.

Author:

Hardt N.A.¹,Janssen A.E.M.¹,Boom R.M.¹,van der Goot A.J.¹

Affiliation:

1. Laboratory of Food Process Engineering; Wageningen University; PO Box 8129 Wageningen 6700 EV The Netherlands

Funder

European Community's Seventh Framework Programme

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference35 articles.

1. The effect of carbohydrates on α-amylase activity measurements;Baks;Enzyme Microb Technol,2006

2. Kinetics of wheat proteins solubilization with a fungal protease;Bombara;Lebensm-Wiss Technol,1992

3. Effects of ionic strength on the enzymatic hydrolysis of diluted and concentrated whey protein isolate;Butré;J Agric Food Chem,2012

4. Influence of solid loading on enzymatic hydrolysis of steam exploded or liquid hot water pretreated olive tree biomass;Cara;Process Biochem,2007

5. Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates;Chang;Food Chem,2007

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4. Influence of substrate concentration on the extent of protein enzymatic hydrolysis;International Dairy Journal;2018-11

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