Improved method for determining food protein degree of hydrolysis

Journal of Food Science

Volumn 66, Issue 5, 2001, Pages 642-646

  Nielsen, P M ^a   Petersen, D ^b   Dambmann, C ^a  

^a NONE   (Denmark)

^b NONE   (Denmark)

Author keywords

Analysis; Degree of hydrolysis; Food protein; Hydrolysis; Proteolytic

Indexed keywords

EID: 0034879009     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb04614.x     Document Type: Article

References (6)

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
2. Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes
3. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins
4. The pH-stat and its use in biochemistry
5. Continuous monitoring of enzymatic whey protein hydrolysis. Correlation of base consumption with soluble nitrogen content