Peptide generation from casein hydrolysis by immobilised porcine cathepsins

Food Chemistry

Volumn 92, Issue 2, 2005, Pages 227-233

  Toldrá, Fidel ^a   Molina, Laura ^a   Vinuesa, Sergio ^a   Aristoy, M Concepción ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Casein hydrolysis; Cathepsins; Immobilised cathepsins; Immobilised proteases; Peptides

Indexed keywords

BETA CASEIN; CASEIN; CATHEPSIN; CATHEPSIN B; CATHEPSIN L; DIPEPTIDE; ENZYME; GLASS; KAPPA CASEIN; PEPTIDE; TRIPEPTIDE;

ACIDITY; ARTICLE; HALF LIFE TIME; HYDROLYSIS; HYDROPHOBICITY; IMMOBILIZATION; INCUBATION TIME; KIDNEY; MOLECULAR WEIGHT; PEPTIDE SYNTHESIS; POLARIZATION; POROSITY; PROTEIN DEGRADATION; SWINE; TEMPERATURE; TIME SERIES ANALYSIS;

SUIDAE;

EID: 15244340584     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.07.020     Document Type: Article

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