Enzymatic characterisation of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction

Journal of the Science of Food and Agriculture

Volumn 97, Issue 1, 2017, Pages 199-206

  Yang, Anshu ^a   Long, Caiyun ^a,b   Xia, Jiaheng ^a   Tong, Ping ^a   Cheng, Youfei ^a   Wang, Yan ^a   Chen, Hongbing ^a  

^a NANCHANG UNIVERSITY   (China)

^b Ganzhou Center for Disease Control and Prevention   (China)

Author keywords

egg white protein; hydrolysis; immobilised enzyme; potential allergenicity; technique characteristics

Indexed keywords

EGG PROTEIN; IMMOBILIZED ENZYME; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; PROTEIN HYDROLYSATE; SUBTILISIN;

CHEMICAL PHENOMENA; ENZYME STABILITY; FOOD HYPERSENSITIVITY; HYDROLYSIS; IMMUNOLOGY; METABOLISM; PH; TEMPERATURE;

EGG PROTEINS; ENZYME STABILITY; ENZYMES, IMMOBILIZED; FOOD HYPERSENSITIVITY; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; PROTEIN HYDROLYSATES; SUBTILISINS; TEMPERATURE;

EID: 84964341264     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7712     Document Type: Article

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