Effects of ionic strength on the enzymatic hydrolysis of diluted and concentrated whey protein isolate

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 22, 2012, Pages 5644-5651

  Butré, Claire I ^a   Wierenga, Peter A ^a   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

concentrated systems; conductivity; degree of hydrolysis; electrostatic interactions; enzymatic hydrolysis; kinetics; proteins; rate of hydrolysis, whey protein isolate

Indexed keywords

AGGREGATION STATE; ALCALASE; CONCENTRATED SYSTEMS; DEGREE OF HYDROLYSIS; HIGH SUBSTRATE CONCENTRATIONS; HYDROLYSIS KINETICS; HYDROLYSIS RATE; LOW CONCENTRATIONS; NEUTRASE; PROTEIN CONCENTRATIONS; SUBSTRATE CONCENTRATIONS; WHEY PROTEIN ISOLATE;

COULOMB INTERACTIONS; ELECTRIC CONDUCTIVITY; ENZYME KINETICS; IONIC STRENGTH; KINETICS; PROTEINS; SODIUM CHLORIDE;

ENZYMATIC HYDROLYSIS;

BACTERIAL PROTEIN; METALLOPROTEINASE; MICROBIAL METALLOPROTEINASES; MILK PROTEIN; SUBTILISIN; WHEY PROTEIN;

ARTICLE; BACILLUS; CHEMISTRY; ENZYMOLOGY; HYDROLYSIS; KINETICS; OSMOLARITY;

BACILLUS; BACTERIAL PROTEINS; HYDROLYSIS; KINETICS; METALLOENDOPEPTIDASES; MILK PROTEINS; OSMOLAR CONCENTRATION; SUBTILISINS;

EID: 84861909382     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301409n     Document Type: Article

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