Producing a phenylalanine-free pool of peptides after tailored enzymatic hydrolyses of cheese whey

Journal of Food Engineering

Volumn 91, Issue 1, 2009, Pages 109-117

  Galvão, Célia M A ^a   Pinto, Gilson A ^a   Jesus, Charles D F ^a   Giordano, Roberto C ^a   Giordano, Raquel L C ^a  

^a FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

Author keywords

Carboxypeptidase A; Chymotrypsin; Enzyme kinetic modeling; Phenylalanine removal; Trypsin; Whey proteolysis

Indexed keywords

AMINES; AMINO ACIDS; CONCENTRATION (PROCESS); MATHEMATICAL MODELS; PROTEINS; PROTEOLYSIS; PULSE AMPLIFIERS; RATE CONSTANTS; REACTION RATES;

CARBOXYPEPTIDASE A; CHYMOTRYPSIN; ENZYME KINETIC MODELING; PHENYLALANINE REMOVAL; TRYPSIN; WHEY PROTEOLYSIS;

HYDROLYSIS;

EID: 55049128822     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.08.009     Document Type: Article

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