Determination of the Influence of Substrate Concentration on Enzyme Selectivity Using Whey Protein Isolate and Bacillus licheniformis Protease
Author:
Affiliation:
1. Laboratory of Food Chemistry, Wageningen University, Postbus 17, 6700 AA Wageningen, The Netherlands
2. Department of Food Science, University of Parma, Parco Area delle scienze 59/A, 43124 Parma, Italy
Funder
European Commission
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf503151f
Reference27 articles.
1. Influence of high solid concentrations on enzymatic wheat gluten hydrolysis and resulting functional properties
2. Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates
3. Effects of Ionic Strength on the Enzymatic Hydrolysis of Diluted and Concentrated Whey Protein Isolate
4. Possible coupling of chemical to structural dynamics in subtilisin BPN′ catalyzed hydrolysis
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