Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of β-lactoglobulin

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 121-127

  Cheison, Seronei Chelulei ^a,b   Leeb, Elena ^a   Letzel, Thomas ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b MASENO UNIVERSITY   (Kenya)

Author keywords

Lactoglobulin; Buffer salt concentration; LC ESI TOF MS; MALDI TOF MS; Protein hydrolysis; Trypsin

Indexed keywords

BUFFER SALT CONCENTRATION; LACTOGLOBULIN; LC-ESI-TOF/MS; MALDI-TOF/MS; PROTEIN HYDROLYSIS; TRYPSIN;

AMINO ACIDS; CONCENTRATION (PROCESS); ENZYMES; HYDROLYSIS;

PEPTIDES;

BETA LACTOGLOBULIN; BUFFER; LYSINE; SODIUM HYDROXIDE; TRYPSIN;

ARTICLE; ELECTROSPRAY MASS SPECTROMETRY; HYDROLYSIS; LIQUID CHROMATOGRAPHY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; NONHUMAN; PH; PROTEIN ANALYSIS; PROTEIN STRUCTURE;

BOVINAE;

EID: 77957863480     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.047     Document Type: Article

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