Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Comparison with the Plastein Reaction and Characterization of Interactions-Reference-Cited by-同舟云学术

Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Comparison with the Plastein Reaction and Characterization of Interactions

Published:2003-08-22 Issue:20 Volume:51 Page:6036-6042
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

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

Affiliation:

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf026041r

Reference44 articles.

1. Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis

2. Peptide synthesis during in vitro proteolysis - transpeptidation or condensation?

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