Hydrolysis by alcalase improves hypoallergenic properties of goat milk protein

Korean Journal for Food Science of Animal Resources

Volumn 36, Issue 4, 2016, Pages 516-522

  Jung, Tae Hwan ^a   Yun, Sung Seob ^b   Lee, Won Jae ^c   Kim, Jin Wook ^c   Ha, Ho Kyung ^c   Yoo, Michelle ^d   Hwang, Hyo Jeong ^a   Jeon, Woo Min ^a   Han, Kyoung Sik ^a  

^a Sahmyook University   (South Korea)

^b Edam Co Ltd   (South Korea)

^c Gyeongsang National University   (South Korea)

^d AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

Author keywords

Alcalase; Goat milk protein hydrolysate; s casein; lactoglobulin

Indexed keywords

EID: 85009742546     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2016.36.4.516     Document Type: Article

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