Effect of sonication on thermolysin hydrolysis of ovotransferrin

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 808-815

  Lei, Bo ^a   Majumder, Kaustav ^a   Shen, Shengwen ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Bioactive peptide; Degree of hydrolysis; MALDI TOF MS; Ovotransferrin; Sonication; Sulphydryl (SH) group; Thermolysin

Indexed keywords

BIOACTIVE PEPTIDES; DEGREE OF HYDROLYSIS; MALDI-TOF/MS; OVOTRANSFERRIN; SULPHYDRYL (SH) GROUP; THERMOLYSIN;

DESORPTION; HYDROLYSIS; MASS SPECTROMETRY; PEPTIDES;

SONICATION;

DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; OVOTRANSFERRIN; PROTEIN HYDROLYSATE; THERMOLYSIN;

AMINO ACID SEQUENCE; ARTICLE; CONTROLLED STUDY; DOSE RESPONSE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN HYDROLYSIS; ULTRASOUND;

EID: 77956615199     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.100     Document Type: Article

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