Fractionation and characterization of brewers' spent grain protein hydrolysates

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 12, 2009, Pages 5563-5570

  Celus, Inge ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Brewers' spent grain; Fractionation; Hydrolysates; Proteolysis; Technofunctional properties

Indexed keywords

BACTERIAL PROTEIN; SUBTILISIN; VEGETABLE PROTEIN;

ARTICLE; BACILLUS; BARLEY; CHEMISTRY; ENZYMOLOGY; HYDROLYSIS; HYDROPHOBICITY; ISOLATION AND PURIFICATION; MOLECULAR WEIGHT;

BACILLUS; BACTERIAL PROTEINS; HORDEUM; HYDROLYSIS; HYDROPHOBICITY; MOLECULAR WEIGHT; PLANT PROTEINS; SUBTILISINS;

HORDEUM;

EID: 67649170627     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900626j     Document Type: Article

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