Comparison of a modified spectrophotometric and the pH-stat methods for determination of the degree of hydrolysis of whey proteins hydrolysed in a tangential-flow filter membrane reactor

Food Research International

Volumn 42, Issue 1, 2009, Pages 91-97

  Cheison, Seronei Chelulei ^a,b,c   Zhang, Shao Bing ^b   Wang, Zhang ^b   Xu, Shi Ying ^b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b JIANGNAN UNIVERSITY   (China)

^c MASENO UNIVERSITY   (Kenya)

Author keywords

Degree of hydrolysis; Enzymatic membrane reactor; Tangential flow filter; TNBS; Whey protein isolate

Indexed keywords

ALKALINITY; BACTERIOLOGY; BIOREACTORS; ELECTRIC RELAYS; HEAT TREATING FURNACES; HYDROLYSIS; ORGANIC ACIDS; WASTEWATER TREATMENT;

DEGREE OF HYDROLYSIS; ENZYMATIC MEMBRANE REACTOR; TANGENTIAL-FLOW FILTER; TNBS; WHEY PROTEIN ISOLATE;

MEMBRANES;

BACILLUS SUBTILIS;

EID: 58149232260     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.09.003     Document Type: Article

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