Peptic and tryptic hydrolysis of native and heated whey protein to reduce its antigenicity

Journal of Dairy Science

Volumn 90, Issue 9, 2007, Pages 4043-4050

  Kim, S B ^a   Ki, K S ^a   Khan, M A ^a   Lee, W S ^a   Lee, H J ^a   Ahn, B S ^a   Kim, H S ^a  

^a National Institute of Animal Science   (South Korea)

Author keywords

Antigenicity; Hydrolysis; Pepsin and trypsin; Whey

Indexed keywords

ANTIGEN; BOVINE SERUM ALBUMIN; LACTALBUMIN; LACTOGLOBULIN; MILK PROTEIN; PEPSIN A; PEPTIDE; TRYPSIN; UNCLASSIFIED DRUG; WHEY PROTEIN;

ARTICLE; CHEMISTRY; HEAT; HYDROLYSIS; IMMUNOLOGY; METABOLISM; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; TIME;

ANTIGENS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HEAT; HYDROLYSIS; LACTALBUMIN; LACTOGLOBULINS; MILK PROTEINS; MOLECULAR WEIGHT; PEPSIN A; PEPTIDES; SERUM ALBUMIN, BOVINE; TIME FACTORS; TRYPSIN;

EID: 34848859979     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0169     Document Type: Article

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