Influence of chemical modification of whey protein conformation on hydrolysis with pepsin and trypsin

International Dairy Journal

Volumn 10, Issue 10, 2000, Pages 691-697

  Kananen, A ^a,d   Savolainen, J ^b   Makinen J ^b   Perttila U ^c   Myllykoski, L ^a   Pihlanto Leppala A ^b  

^a UNIVERSITY OF OULU   (Finland)

^b FINNISH FOREST RESEARCH INSTITUTE   (Finland)

^c NATL VET AND FOOD RES INSTITUTE   (Finland)

^d NONE   (Finland)

Author keywords

Antigenicity; Chemical modification; Hydrolysability; Whey proteins

Indexed keywords

BETA LACTOGLOBULIN; CHEMICAL MODIFICATION; PEPSIN A; PRECIPITATION; PROTEIN CONFORMATION; PROTEIN HYDROLYSIS; REACTION TIME; TRYPSIN; WHEY PROTEIN;

EID: 0034469857     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00094-7     Document Type: Article

References (22)

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11. Selected processes to improve the functionality of dairy ingredients
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14. Structural and conformational basis of the resistance of β-lactoglobulin to peptic and chymotryptic digestion
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16. Raising the pH of the pepsin-catalysed hydrolysis of bovine whey proteins increases the antigenicity of the hydrolysates
17. Sensitive quantitative analysis of disulfide bonds in polypeptides and proteins
18. Molecular mass distribution, immunological properties and nutritive value of whey protein hydrolysates
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20. Determination of molecular mass distribution of whey protein hydrolysates by high-performance size-exclusion chromatography