Protein hydrolysis using proteases: An important tool for food biotechnology

Journal of Molecular Catalysis B: Enzymatic

Volumn 90, Issue , 2013, Pages 1-11

  Tavano, Olga Luisa ^a  

^a FEDERAL UNIVERSITY OF TRIÂNGULO MINEIRO   (Brazil)

Author keywords

Food biotechnology; Hydrolysates; Proteases; Proteases stabilization; Protein hydrolysis

Indexed keywords

FOOD BIOTECHNOLOGY; FUNCTIONAL PROPERTIES; HYDROLYSATES; INDUSTRIAL PROCESSS; PRODUCT PRESERVATION; PROTEASES; PROTEIN HYDROLYSIS; SENSORY QUALITIES;

BIOTECHNOLOGY; ENVIRONMENTAL IMPACT; FOOD PROCESSING; HYDROLYSIS;

PROTEINS;

CARBOHYDRATE; CHITOSAN; GLUTARALDEHYDE; IMMUNOGLOBULIN E ANTIBODY; PROTEINASE;

CHEESE RIPENING; COVALENT BOND; ENZYME IMMOBILIZATION; ENZYME SPECIFICITY; ENZYME STABILITY; ENZYME SUBSTRATE; FOOD ALLERGY; FOOD BIOTECHNOLOGY; FOOD PRESERVATION; FOOD PROCESSING; GELATION; HYDROGEN BOND; NONHUMAN; PROTEIN CROSS LINKING; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; PROTEIN INTAKE; PROTEIN MODIFICATION; PROTEIN STABILITY; REVIEW; TASTE; THERMOPHILIC BACTERIUM;

EID: 84873727878     PISSN: 13811177     EISSN: 18733158     Source Type: Journal    
DOI: 10.1016/j.molcatb.2013.01.011     Document Type: Review

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