Hydrolysates from Proteolysis of Heat‐denatured Whey Proteins

Journal of Food Science

Volumn 60, Issue 5, 1995, Pages 1104-1109

  MUTILANGI, W A M ^b   PANYAM, D ^a   KILARA, A ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b NONE   (United States)

Author keywords

amino groups; heat denatured; hydrolysates; whey protein

Indexed keywords

EID: 84986506402     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1995.tb06302.x     Document Type: Article

References (27)

1. The estimation of pepsin, trypsin, papain and cathepsin with hemoglobin
2. Enzymatic hydrolysis of proteins for increased solubility
3. Enzymatic hvdrolysis of food uroteins
4. Limited enzymatic degradation of proteins: a new approach in the industrial application of hydrolases
5. Effects of various heat treatments on structure and solubility of whey proteins
6. Heat induced changes in milk preceding coagulation
7. Removal of milk salts during ultrafiltration of whey and buttermilk
8. Whey protein denaturation in heated milk and cheese whey
9. Hydrophobicity determined by a florescence probe method and its correlation with surface properties of proteins
10. Modification of whey proteins to improve functionality
11. Chemical Modification for Improving Functional Properties of Plant and Yeast Proteins
12. Effect of enzymatic hydrolysis on some functional properties of whey protein
13. 4
14. Heat‐induced changes in the proteins of whey concentrate
15. Digestibility of acetylated and succinylated proteins by pepsin‐pancreatin and some intracellular peptidases
16. Whey protein recovery processes and products
17. Control of enzymatic browning in processed mushrooms (Agaricus bisponts)
18. Development of off‐flavors in ultra‐high temperature and pasteurized milk as a function of proteolysis
19. Enzyme reactions in structurally restricted systems IV. The dieestion of insoluble substrates by hydrolytic enzymes
20. Some aspects of enzyme reactions in heterogenous systems
21. Enzymatic solubilization of heat denatured cheese whey protein
22. The resistance of tryptic hydrolysis of peptide bonds adjacent to N, N‐dimethyllysl residues
23. Effect of processing on whey protein functionality
24. Chemical alnd enzymatic modification of proteins for improved functionality