Influence of high-hydrostatic pressure on tryptic and chymotryptic hydrolysis of milk proteins

High Pressure Research

Volumn 29, Issue 1, 2009, Pages 23-27

  Beran, Milos ^a   Klubal, Radek ^b   Molik, Petr ^a   Strohalm, Jan ^a   Urban, Marian ^a   Klaudyova, Andrea Anna ^b   Prajzlerova, Klara ^b  

^a FOOD RESEARCH INSTITUTE PRAGUE   (Czech Republic)

^b MUDr Radek Klubal   (Czech Republic)

Author keywords

Chymotrypsin; Enzymatic hydrolysis; High hydrostatic pressure; Milk proteins; Trypsin

Indexed keywords

BOVINE SERUM ALBUMINS; CHYMOTRYPSIN; CONTROL SAMPLES; HIGH PRESSURE; HIGH-HYDROSTATIC PRESSURE; INTACT PROTEINS; ISOSTATIC PRESSURE; LACTOGLOBULIN; MILK PROTEIN; MILK PROTEINS; PEPTIDE PROFILE; PROTEIN HYDROLYSATE; REVERSE PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; STREPTAVIDIN; TRYPSIN;

AMINES; ATMOSPHERIC PRESSURE; BODY FLUIDS; CHROMATOGRAPHIC ANALYSIS; GELATION; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; LANTHANUM; LIQUID CHROMATOGRAPHY; PARAMAGNETIC RESONANCE; PEPTIDES; PRESSURE EFFECTS; PROTEOLYSIS;

ENZYMATIC HYDROLYSIS;

EID: 68349121493     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957950802492142     Document Type: Conference Paper

References (9)

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