Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity-Reference-Cited by-同舟云学术

Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity

Published:2003-09-06 Issue:21 Volume:51 Page:6300-6308
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Doucet Dany¹,Otter Don E.¹,Gauthier Sylvie F.¹,Foegeding E. Allen¹

Affiliation:

1. Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624, Fonterra Research Center, Private Bat 11 029, Dairy Farm Road, Palmerston North, New Zealand, and Centre de recherche STELA, Departement de Sciences des Aliments et de Nutrition, Pavillon Paul-Comtois, Université Laval, Québec, Canada G1K 7P4

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf026242v

Reference45 articles.

1. The importance of peptide lengths in hypoallergenic infant formulae

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

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