Improving the colloidal and sensory properties of a caseinate hydrolysate using particular exopeptidases-Reference-Cited by-同舟云学术

Improving the colloidal and sensory properties of a caseinate hydrolysate using particular exopeptidases

Published:2018 Issue:11 Volume:9 Page:5989-5998
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ewert Jacob¹²³⁴⁵,Schlierenkamp Felix¹²³⁴⁵,Nesensohn Lena¹²³⁴⁵,Fischer Lutz¹²³⁴⁵,Stressler Timo¹²³⁴⁵^ORCID

Affiliation:

1. University of Hohenheim

2. Institute of Food Science and Biotechnology

3. Department of Biotechnology and Enzyme Science

4. 70599 Stuttgart

5. Germany

Abstract

Depending on the exopeptidase specificity, properties of a technofunctional casein hydrolysate like hydrophobicity, colloidal behavior and taste are further improved.

Funder

Allianz Industrie Forschung

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO01749B

Reference45 articles.

1. Simultaneous monitoring of twelve angiotensin I converting enzyme inhibitory peptides during enzymatic β-casein hydrolysis using Lactobacillus peptidases

2. Enzyme-Based Strategies for Structuring Foods for Improved Functionality

3. Partial purification and characterization of Lys-N from Grifola frondosa using a novel, specific assay

4. Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

5. Extracellular peptidases from insect- and compost-associated microorganisms: screening and usage for wheat gluten hydrolysis

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