Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens

Food Research International

Volumn 83, Issue , 2016, Pages 112-120

  Pessato, Tássia B ^a   de Carvalho, Natália C ^a   Tavano, Olga L ^b   Fernandes, Luís Gustavo R ^a   Zollner, Ricardo de L ^a   Netto, Flavia M ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF ALFENAS   (Brazil)

Author keywords

Cow's milk allergy; ELISA; Enzyme immobilization; Hydrophobicity; Whey proteins

Indexed keywords

ALLERGENS; ENZYMATIC HYDROLYSIS; ENZYME IMMOBILIZATION; HYDROLYSIS; HYDROPHOBICITY; MOLECULAR MASS; PROTEINS;

BETA-LACTOGLOBULIN; ELISA; MILK ALLERGIES; MOLECULAR MASS DISTRIBUTIONS; PHYSICOCHEMICAL PROPERTY; SURFACE HYDROPHOBICITY; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

ENZYMES;

EID: 84960089723     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.02.015     Document Type: Article

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