Total hydrolysis of food proteins by the combined use of soluble and immobilized protease-Reference-Cited by-同舟云学术

Total hydrolysis of food proteins by the combined use of soluble and immobilized protease

Published:1999-02 Issue:1 Volume:34 Page:95-99
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Bai Hong¹,Ge Shi‐Jun²,Zhang Long‐Xiang²

Affiliation:

1. Department of Nutrition and Food Biochemistry, Branch Campus of Peking University, Beijing 100080, China

2. Department of Biochemistry & Molecular Biology, College of Life Science, Peking University, Beijing 100871, China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1999.00233.x

Reference15 articles.

1. Enzymatic modification of vegetable protein: Immobilization ofPenicillium duponti enzyme on reconstituted collagen and the use of the immobilized-enzyme complex for solubilizing vegetable protein in a recycle reactor

2. Hydrolysis of Milk Proteins by Immobilized Streptomyces griseus Pronase

3. Composition analysis of protein following hydrolysis by immobilized protease.;Church F. C.;Journal of Applied Biochemistry,1984

4. The hydrolysis of gelatin by an immobilized acid protease. I. Immobilization and hydrolysis kinetics.;Cremer G. A.;American Journal of Entomology Viticulture,1981

5. Continuous production of high degree casein hydrolysates by immobilized proteases in column reactor

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