Quantitative studies on the enzymatic hydrolysis of milk proteins brought about by cardosins precipitated by ammonium sulfate

Enzyme and Microbial Technology

Volumn 29, Issue 8-9, 2001, Pages 541-547

  Barros, Rui M ^a   Ferreira, Carla A ^a   Silva, Sofia V ^a   Malcata, F Xavier ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Dairy foods; Plant rennet; Proteases; Whey proteins

Indexed keywords

CELLS; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; PROTEINS; PURIFICATION; SOLUBILITY;

PEPTIDE MIXTURES;

ENZYMES;

ALPHA LACTALBUMIN; AMMONIUM SULFATE; AZOCASEIN; BETA LACTOGLOBULIN; BOVINE SERUM ALBUMIN; CARDOSIN A; CARDOSIN B; CASEIN; COAGULATING AGENT; DODECYL SULFATE SODIUM; MILK PROTEIN; PEPTIDE; PLANT EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; CARDOON; CHEESE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENZYME ACTIVITY; GEL PERMEATION CHROMATOGRAPHY; MOLECULAR WEIGHT; NONHUMAN; PH; PLANT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; PROTEIN DEGRADATION; PURIFICATION; WHEY;

EID: 0035813493     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(01)00431-8     Document Type: Article

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