Enzymatic Grafting of Peptides from Casein Hydrolysate to Chitosan. Potential for Value-Added Byproducts from Food-Processing Wastes

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 4, 2004, Pages 788-793

  Aberg, Christopher M ^a,b   Chen, Tianhong ^a,b   Olumide, Ayotunde ^a,b   Raghavan, Srinivasa R ^c   Payne, Gregory F ^a,b  

^a UNIVERSITY OF MARYLAND BIOTECHNOLOGY INSTITUTE   (United States)

^b UNIVERSITY OF MARYLAND BALTIMORE COUNTY   (United States)

^c UNIVERSITY OF MARYLAND   (United States)

Author keywords

Biobased products; Casein hydrolysate; Chitosan; Enzymes; Gelatin; Peptides; Renewable resources; Sustainability; Tyrosinase; Viscoelasticity

Indexed keywords

ACETIC ACID; AMINE; CASEIN; CHITOSAN; DIPEPTIDE; GLUCOSAMINE; MONOPHENOL MONOOXYGENASE; PEPTIDE; POLYSACCHARIDE; PROTEIN HYDROLYSATE; TYROSYLALANINE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL REACTION; ELECTROSPRAY MASS SPECTROMETRY; ENVIRONMENTAL IMPACT; ENVIRONMENTAL MANAGEMENT; ENVIRONMENTAL SUSTAINABILITY; ENZYMATIC PEPTIDE GRAFTING; ENZYME ACTIVITY; FOOD PROCESSING; HYDROLYSIS; PURIFICATION; SAFETY; SHEAR STRENGTH; VISCOELASTICITY; VISCOSITY; WASTE MANAGEMENT;

CASEINS; CATALYSIS; CHITIN; CHITOSAN; FOOD HANDLING; INDUSTRIAL WASTE; MONOPHENOL MONOOXYGENASE; PEPTIDES; RHEOLOGY;

EID: 1242269225     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034626v     Document Type: Article

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