Enzymatic hydrolysis of heated whey: Iron-binding ability of peptides and antigenic protein fractions

Journal of Dairy Science

Volumn 90, Issue 9, 2007, Pages 4033-4042

  Kim, S B ^a   Seo, I S ^b   Khan, M A ^a   Ki, K S ^a   Lee, W S ^a   Lee, H J ^a   Shin, H S ^c   Kim, H S ^a  

^a National Institute of Animal Science   (South Korea)

^b Chungnam Animal Science Center   (South Korea)

^c Namyang Dairy Co Ltd   (South Korea)

Author keywords

Hydrolysis; Iron binding ability; Whey

Indexed keywords

AMINO ACID; ANTIGEN; FLAVOURZYME; IRON; MILK PROTEIN; PAPAIN; PEPTIDE; PROTEINASE; SUBTILISIN; TRYPSIN; UNCLASSIFIED DRUG; WHEY PROTEIN;

ARTICLE; CHEMISTRY; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; IMMUNOLOGY; METABOLISM; POLYACRYLAMIDE GEL ELECTROPHORESIS;

AMINO ACIDS; ANTIGENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENDOPEPTIDASES; HEAT; HYDROLYSIS; IRON; MILK PROTEINS; PAPAIN; PEPTIDES; SUBTILISINS; TRYPSIN;

EID: 34848867314     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0228     Document Type: Article

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