Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

International Dairy Journal

Volumn 18, Issue 9, 2008, Pages 918-922

  Izquierdo, F Javier ^a   Peñas, Elena ^a   Baeza, M Luisa ^b   Gomez, Rosario ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b HOSPITAL GENERAL UNIVERSITARIO GREGORIO MARAÑÓN   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALI METALS; BIOMOLECULES; CANNING; CATALYSTS; CHROMATOGRAPHIC ANALYSIS; COLLOIDS; DAIRIES; ELECTROPHORESIS; ENZYMES; FOOD ADDITIVES; FOOD PRESERVATION; FOOD PRODUCTS; GELATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PRESSURE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LIQUID CHROMATOGRAPHY; LIQUID PHASE EPITAXY; MICROWAVE IRRADIATION; MICROWAVES; NANOSTRUCTURED MATERIALS; PHOTOACOUSTIC EFFECT; POLYMERS; PROTEINS; PROTEOLYSIS; SODIUM; SODIUM SULFATE; SORPTION; SULFATE MINERALS;

ALCALASE; BOVINE MILK; CHYMOTRYPSIN (CHT); ENZYMATIC TREATMENTS; ENZYME LINKED IMMUNO-SORBENT ASSAY (ELISA); FOOD GRADE; IMMUNOREACTIVITY; NEUTRASE; PHTHALDIALDEHYDE; REACTIVITY (CHEMICAL); REVERSE-PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (RP-HPLC); SODIUM DODECYL SULFATE POLYACRYLAMIDE GEL ELECTROPHORESIS (SDS PAGE); WHEY PROTEIN (WP); WHEY PROTEIN CONCENTRATE (WPC);

FOOD PRODUCTS PLANTS;

BOVINAE;

EID: 47649096420     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.01.005     Document Type: Article

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