Hydrolysis of Whey Protein Isolate with Bacillus licheniformis Protease: Aggregating Capacities of Peptide Fractions
Author:
Affiliation:
1. Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801422j
Reference15 articles.
1. Hydrolysis of Whey Protein Isolate with Bacillus licheniformis Protease: Fractionation and Identification of Aggregating Peptides
2. Identification of Peptides in Aggregates Formed during Hydrolysis of β-Lactoglobulin B with a Glu and Asp Specific Microbial Protease
3. Gel Formation of Peptides Produced by Extensive Enzymatic Hydrolysis of β-Lactoglobulin
4. Aggregate Formation during Hydrolysis of β-Lactoglobulin with a Glu and Asp Specific Protease from Bacillus licheniformis
5. Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity
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