Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase: Peptide identification and determination of enzyme specificity

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 21, 2003, Pages 6300-6308

  Doucet, Dany ^a   Otter, Don E ^b   Gauthier, Sylvie F ^c   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

^c UNIVERSITÉ LAVAL   (Canada)

Author keywords

lactoglobulin; Aggregation; Alcalase; Enzymatic hydrolysis; Hydrophobic interactions; Net charge; Peptides; Whey proteins

Indexed keywords

AMINO ACID; PROTEIN; SUBTILISIN;

ARTICLE; ENZYME SPECIFICITY; GELATION; GRAIN PROTEIN CONTENT; HYDROLYSIS; HYDROPHOBICITY; MASS SPECTROMETRY; MOLECULAR DYNAMICS; MOLECULAR INTERACTION; MOLECULAR WEIGHT; PH; PROTEIN ANALYSIS; PROTEIN DETERMINATION; PROTEIN SECRETION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WHEY;

AMINO ACID SEQUENCE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GELS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MILK PROTEINS; MOLECULAR WEIGHT; PEPTIDE FRAGMENTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SUBSTRATE SPECIFICITY; SUBTILISINS;

EID: 0141706506     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026242v     Document Type: Article

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