Neural network inference of molar mass distributions of peptides during tailor-made enzymatic hydrolysis of cheese whey: Effects of pH and temperature

Applied Biochemistry and Biotechnology

Volumn 143, Issue 2, 2007, Pages 142-152

  Pinto, Gilson A ^a   Giordano, Raquel L C ^a   Giordano, Roberto C ^a  

^a FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

Author keywords

Cheese whey proteolysis; Enzymatic hydrolysis; Hybrid model; Immobilized alcalase; Neural networks; State inference

Indexed keywords

ENZYME ACTIVITY; HYDROLYSIS; MOLAR MASS; NEURAL NETWORKS; PH EFFECTS; PROTEOLYSIS;

CHEESE WHEY PROTEOLYSIS; ENZYMATIC HYDROLYSIS; IMMOBILIZED ALCALASE; STATE INFERENCE;

PEPTIDES;

AGAROSE; AMINO ACID; PEPTIDE; SUBTILISIN;

ARTICLE; CHEESE; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; HYDROLYSIS; KINETICS; MOLECULAR WEIGHT; NERVE CELL NETWORK; PH; PROTEIN DEGRADATION; PROTEIN DETERMINATION; TEMPERATURE; VALIDATION STUDY; WHEY;

CHEESE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; KINETICS; MOLECULAR WEIGHT; NEURAL NETWORKS (COMPUTER); PEPTIDES; SUBTILISINS; TEMPERATURE;

EID: 37449006368     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12010-007-0039-y     Document Type: Article

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