The effect of limited proteolysis by different proteases on the formation of whey protein fibrils

Journal of Dairy Science

Volumn 96, Issue 12, 2013, Pages 7383-7392

  Gao, Yu Zhe ^a   Xu, Hong Hua ^a   Ju, Ting Ting ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Fibril; Protease hydrolysis; Structure change; Whey protein concentrate

Indexed keywords

AMYLOID; MILK PROTEIN; PEPSIN A; PEPTIDE HYDROLASE; THIAZOLE DERIVATIVE; THIOFLAVINE; TRYPSIN; WHEY PROTEIN;

BIOSYNTHESIS; CHEMICAL PHENOMENA; CIRCULAR DICHROISM; HYDROLYSIS; KINETICS; METABOLISM; PH; PROTEIN DEGRADATION; PROTEIN SECONDARY STRUCTURE; TEMPERATURE; TRANSMISSION ELECTRON MICROSCOPY;

AMYLOID; CIRCULAR DICHROISM; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; MICROSCOPY, ELECTRON, TRANSMISSION; MILK PROTEINS; PEPSIN A; PEPTIDE HYDROLASES; PROTEIN STRUCTURE, SECONDARY; PROTEOLYSIS; TEMPERATURE; THIAZOLES; TRYPSIN;

EID: 84888072817     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-6843     Document Type: Article

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