Correlation between the degree of hydrolysis and the peptide profile of whey protein concentrate hydrolysates: Effect of the enzyme type and reaction time

American Journal of Food Technology

Volumn 8, Issue 1, 2013, Pages 1-16

  Morais, Harriman A ^a,b   Silvestre, Marialice P C ^b,c   Silva, Viviane D M ^c   Silva, Mauro R ^c   Simões e Silva, Ana Cristina ^b   Silveira, Josianne N ^b  

^a UNIVERSIDADE FEDERAL DOS VALES DO JEQUITINHONHA E MUCURI   (Brazil)

^b FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^c EDETEC Food Industry SA   (Brazil)

Author keywords

Degree of hydrolysis; Licheniformis; Peptide profile; Protease from A; Protease from B; Sojae; Whey protein concentrate hydrolysates

Indexed keywords

DEGREE OF HYDROLYSIS; LICHENIFORMIS; PEPTIDE PROFILE; PROTEASE FROM A; SOJAE; WHEY PROTEIN CONCENTRATE;

AMINO ACIDS; BACTERIOLOGY; ENZYMES; FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEPTIDES;

HYDROLYSIS;

ASPERGILLUS PARASITICUS; ASPERGILLUS SOJAE; BACILLUS LICHENIFORMIS;

EID: 84876275002     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2013.1.16     Document Type: Article

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