Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 1, 2009, Pages 37-41

  Cui, Chun ^a   Zhou, Xuesong ^a,c   Zhao, Mouming ^a   Yang, Bao ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

^c Guangzhou Honsea Industry Co Ltd   (China)

Author keywords

Chicken breast meat; Disulfide bond; Enzymatic hydrolysis; Molecular weight; Protein

Indexed keywords

AGRICULTURAL PRODUCTS; AMINES; CHROMATOGRAPHIC ANALYSIS; COLLOIDS; FORMALDEHYDE; GELATION; GRAIN (AGRICULTURAL PRODUCT); HEAT TREATMENT; HYDROLYSIS; INDEXING (OF INFORMATION); MOLECULAR WEIGHT; NITROGEN; NONMETALS; PROTEINS; WEIGHING;

ALCALASE; BIOACTIVE PEPTIDES; CHICKEN BREAST MEAT; CHICKEN MEATS; DISULFIDE BOND; ELUTION VOLUMES; ENZYMATIC HYDROLYSIS; GROUP LEVELS; INDUSTRIAL RELEVANCES; NITROGEN LEVELS; PEPTIDE NITROGENS; PROTEIN HYDROLYSATES; THERMAL TREATMENTS; TREATMENT TEMPERATURES; TREATMENT TIMES; WEAK PEAKS;

MEATS;

COLUMBA;

EID: 57749110515     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.09.003     Document Type: Article

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