Controlled in vitro proteolysis of casein using immobilized trypsin. Influence of variation of the enzyme-substrate ratio and the re-use of the immobilized enzyme on the preparation of phosphopeptide-rich fractions-Reference-Cited by-同舟云学术

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Controlled in vitro proteolysis of casein using immobilized trypsin. Influence of variation of the enzyme-substrate ratio and the re-use of the immobilized enzyme on the preparation of phosphopeptide-rich fractions

Published:1994 Issue:6 Volume:38 Page:551-558
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Lorenzen P. Chr.,Fischer H.,Schlimme E.

Publisher

Wiley

Subject

Food Science

Reference20 articles.

1. PCT. International Patent Application WO 87/076 15 A1.

2. , and , U.S. Pat. 4:358-465.

3. and , in: Developments in Food Microbiology, Vol. 4. Ed. by pp. 121–147. Elsevier Applied Science, London, New York 1988.

4. Immobilized Enzymes

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Immobilization of trypsin on porous glycidyl methacrylate beads: effects of polymer hydrophilization;Colloids and Surfaces B: Biointerfaces;2000-10

2. Confocal Microscopy Studies of Trypsin Immobilization on Porous Glycidyl Methacrylate Beads;Journal of Colloid and Interface Science;1999-12

3. Process scale chromatographic isolation, characterization and identification of tryptic bioactive casein phosphopeptides;International Dairy Journal;1999-09

4. Charakterisierung pankreatischer Casein-Plasteine;Food / Nahrung;1996

5. Characterization of trypsin immobilized on oxirane-acrylic beads for obtaining phosphopeptides from casein;Zeitschrift für Ernährungswissenschaft;1995-06

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