메뉴 건너뛰기




Volumn 30, Issue 6, 2010, Pages 923-929

Production of iron-binding peptides from colostral whey by enzymatic hydrolysis

Author keywords

Alcalase; Colostral whey; Hydrolysis; Iron binding peptide

Indexed keywords

BOVINAE;

EID: 79960992712     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2010.30.6.923     Document Type: Article
Times cited : (6)

References (18)
  • 1
    • 0018536145 scopus 로고
    • Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
    • Adler-Nissen, J. (1979) Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J. Agric. Food Chem. 27, 1256-1262.
    • (1979) J. Agric. Food Chem , vol.27 , pp. 1256-1262
    • Adler-Nissen, J.1
  • 2
    • 0017184389 scopus 로고
    • A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
    • Bradford, M. M. (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72, 248-254.
    • (1976) Anal. Biochem , vol.72 , pp. 248-254
    • Bradford, M.M.1
  • 3
    • 0000322040 scopus 로고
    • Availability, storage, treatment, composition, and feeding value of surplus colostrum: A review
    • Foley, J. A. and Otterby, D. E. (1978) Availability, storage, treatment, composition, and feeding value of surplus colostrum: A review. J. Dairy Sci. 61, 1033-1060.
    • (1978) J. Dairy Sci , vol.61 , pp. 1033-1060
    • Foley, J.A.1    Otterby, D.E.2
  • 4
    • 0003125344 scopus 로고
    • The milk protein system
    • P. F. Fox (Ed.), London, UK: Elsevier Applied Science
    • Fox, P. F. (1989) The milk protein system. In P. F. Fox (Ed.), Developments in dairy chemistry, London, UK: Elsevier Applied Science, Vol. 4, pp. 1-53.
    • (1989) Developments in Dairy Chemistry , vol.4 , pp. 1-53
    • Fox, P.F.1
  • 5
    • 70350343255 scopus 로고    scopus 로고
    • Differneces in chemical composition between cow colostrums and milk
    • Georgiev, P. (2008) Differneces in chemical composition between cow colostrums and milk. Bulgarian J. V. Med. 11, 3-12.
    • (2008) Bulgarian J V. Med , vol.11 , pp. 3-12
    • Georgiev, P.1
  • 6
    • 33847028271 scopus 로고    scopus 로고
    • Separation of iron-binding protein from whey through enzymatic hydrolysis
    • DOI 10.1016/j.idairyj.2006.09.001, PII S0958694606002111
    • Kim, S. B., Seo, I. S., Khan, M. A., Ki, K. S., Nam, M. S., and Kim, H. S. (2007) Separation of iron-binding protein whey through enzymatic hydrolysis. Int. Dairy J. 17, 625-631. (Pubitemid 46274286)
    • (2007) International Dairy Journal , vol.17 , Issue.6 , pp. 625-631
    • Kim, S.B.1    Seo, I.S.2    Khan, M.A.3    Ki, K.S.4    Nam, M.S.5    Kim, H.S.6
  • 7
    • 0000833213 scopus 로고
    • Immunoglobulins of the mammary secretions
    • p Fox. P. F. (ed). Elsevier Applied Science, London, UK
    • Larson, B. (1992) Immunoglobulins of the mammary secretions. In: Advanced dairy chemistry.p Fox. P. F. (ed). Elsevier Applied Science, London, UK, pp. 231-254.
    • (1992) Advanced Dairy Chemistry , pp. 231-254
    • Larson, B.1
  • 8
    • 62249186740 scopus 로고    scopus 로고
    • Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions
    • Liang, J., Han, B., Nout, M. J. R., and Hamer, R. J. (2009) Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions. Food Chem. 115, 789-794.
    • (2009) Food Chem , vol.115 , pp. 789-794
    • Liang, J.1    Han, B.2    Nout, M.J.R.3    Hamer, R.J.4
  • 9
    • 43449106183 scopus 로고    scopus 로고
    • Effect of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice
    • Liang, J., Han, B., Nout, M. J. R., and Hamer, R. J. (2008) Effect of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chem. 110, 821-828.
    • (2008) Food Chem , vol.110 , pp. 821-828
    • Liang, J.1    Han, B.2    Nout, M.J.R.3    Hamer, R.J.4
  • 10
    • 5044247536 scopus 로고
    • Automatic recording apparatus for use in the chromatography of amino acids
    • Moore, S., Spackman, D. H., and Stein, W. H. (1958) Automatic recording apparatus for use in the chromatography of amino acids. Fed. Am. Soc. Exp. Biol. 17, 1107-1115.
    • (1958) Fed. Am. Soc. Exp. Biol , vol.17 , pp. 1107-1115
    • Moore, S.1    Spackman, D.H.2    Stein, W.H.3
  • 11
    • 0032593135 scopus 로고    scopus 로고
    • Controlled whey protein hydrolysis using two alternative proteases
    • Pintado, M. E., Pintado, A. E., and Malcata, F. X. (1999) Controlled whey protein hydrolysis using two alternative proteases. J. Food Eng. 42, 1-13.
    • (1999) J. Food Eng , vol.42 , pp. 1-13
    • Pintado, M.E.1    Pintado, A.E.2    Malcata, F.X.3
  • 12
    • 0033937893 scopus 로고    scopus 로고
    • Colostrum and milk-derived peptide growth factors for the treatment of gastrointestinal disorders
    • Playford, R. J., Macdonald, C. E., and Johnson, W. S. (2000) Colostrum and milk-derived peptide growth factors for the treatment of gastrointestinal disorders. Am. J. Clin. Nutr. 72, 5-14. (Pubitemid 30441650)
    • (2000) American Journal of Clinical Nutrition , vol.72 , Issue.1 , pp. 5-14
    • Playford, R.J.1    Macdonald, C.E.2    Johnson, W.S.3
  • 13
    • 84985294576 scopus 로고
    • Production of fish protein hydrolysates with bacterial proteases: Yield and nutritional value
    • Rebeca, B. D., Pena-Vera, M. T., and Diaz-Castaneda, M. (1991) Production of fish protein hydrolysates with bacterial proteases: Yield and nutritional value. J. Food Sci. 56, 309-314.
    • (1991) J. Food Sci , vol.56 , pp. 309-314
    • Rebeca, B.D.1    Pena-Vera, M.T.2    Diaz-Castaneda, M.3
  • 14
    • 85010245780 scopus 로고
    • Quantitative determination of the major components of casein mixture by column chromatography on DEAE-cellulose
    • Rose, D., Davies, D. T., and Yaguchi, M. (1969) Quantitative determination of the major components of casein mixture by column chromatography on DEAE-cellulose. J. Dairy Sci. 52,8-11.
    • (1969) J. Dairy Sci , vol.52 , pp. 8-11
    • Rose, D.1    Davies, D.T.2    Yaguchi, M.3
  • 16
    • 0032172724 scopus 로고    scopus 로고
    • Relationship between some characteristics of WPC hydrolysates and the enzyme complement in commercially available proteinase preparations
    • Symth, M. and Fitz-Gerald, R. J. (1998) Relationship between some characteristics of WPC hydrolysates and the enzyme complement in commercially available proteinase preparations. Int. Dairy J. 8, 819-827.
    • (1998) Int. Dairy J , vol.8 , pp. 819-827
    • Symth, M.1    Fitz-Gerald, R.J.2
  • 17
    • 84974224136 scopus 로고
    • Application of the plastein reaction to caseins and to skim milk powder I. Protein hydrolysis and plastein formation
    • Sukan, G. and Andrews, A. T. (1982) Application of the plastein reaction to caseins and to skim milk powder. I. Protein hydrolysis and plastein formation. J. Dairy Res. 49, 265-278.
    • (1982) J. Dairy Res , vol.49 , pp. 265-278
    • Sukan, G.1    Andrews, A.T.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.