Influence of heat pre-treatment on BSA tryptic hydrolysis and peptide release

Food Chemistry

Volumn 202, Issue , 2016, Pages 40-48

  Arrutia, Fátima ^a   Puente, Ángela ^a   Riera, Francisco A ^a   Menéndez, Carlos ^b   González, Ulises A ^b  

^a UNIVERSITY OF OVIEDO   (Spain)

^b UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

Author keywords

Bioactive peptides; Bovine serum albumin; Heat treatment; Hydrolysis; Meat by products

Indexed keywords

BLOOD; BODY FLUIDS; ENZYMATIC HYDROLYSIS; ENZYMES; HEAT TREATMENT; HYDROLYSIS; PEPTIDES;

BETA-LACTOGLOBULIN; BIOACTIVE PEPTIDES; BOVINE SERUM ALBUMINS; DEGREE OF HYDROLYSIS; ENZYME CONCENTRATIONS; MEAT BY-PRODUCTS; PEPTIDE SEQUENCES; TRYPTIC HYDROLYSIS;

PROTEINS;

BOVINE SERUM ALBUMIN; PEPTIDE; SERUM ALBUMIN;

ALPHA HELIX; AMINO ACID SEQUENCE; ARTICLE; BETA SHEET; CONFORMATIONAL TRANSITION; DISULFIDE BOND; HEAT TREATMENT; PROTEIN CONFORMATION; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN HYDROLYSIS; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; TRANSITION TEMPERATURE; CHEMISTRY; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; HOT TEMPERATURE; HYDROLYSIS; PEPTIDES; SERUM ALBUMIN; TANDEM MASS SPECTROMETRY;

EID: 84957024578     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.107     Document Type: Article

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