β-Lactoglobulin Hydrolysis. 1. Peptide Composition and Functional Properties of Hydrolysates Obtained by the Action of Plasmin, Trypsin, and Staphylococcus aureus V8 Protease-Reference-Cited by-同舟云学术

β-Lactoglobulin Hydrolysis. 1. Peptide Composition and Functional Properties of Hydrolysates Obtained by the Action of Plasmin, Trypsin, and Staphylococcus aureus V8 Protease

Published:1999-07-02 Issue:8 Volume:47 Page:2973-2979
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Caessens Petra W. J. R.¹,Visser Servaas¹,Gruppen Harry¹,Voragen Alphons G. J.¹

Affiliation:

1. Department of Food Technology and Nutritional Sciences, Division of Food Science, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands, and Department of Product Technology, NIZO Food Research, P.O. Box 20, 6710 BA Ede, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf981229p

Reference30 articles.

1. Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates

2. Plasmin in milk and dairy products: an update

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