Hydrolysis of Whey Protein Isolate with Bacillus licheniformis Protease: Fractionation and Identification of Aggregating Peptides
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/jf071584s
Reference22 articles.
1. Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
2. Coagulation of Soy Protein Isolates Induced by Subtilisin Carlsberg
3. Functional properties of proteolytic enzyme modified soy protein isolate
4. Protease-Induced Aggregation and Gelation of Whey Proteins
5. Aggregate Formation during Hydrolysis of β-Lactoglobulin with a Glu and Asp Specific Protease from Bacillus licheniformis
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