A two-step enzymatic modification method to reduce immuno-reactivity of milk proteins

Food Chemistry

Volumn 237, Issue , 2017, Pages 724-732

  Damodaran, Srinivasan ^a   Li, Yan ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Immuno reactivity; Milk protein allergy; Protein cross linking; Protein hydrolysate; Transglutaminase

Indexed keywords

CASEIN; HYDROLYSIS; PEPTIDES;

ENZYMATIC MODIFICATION; MICROBIAL TRANSGLUTAMINASE; MILK PROTEIN; PARTIALLY HYDROLYZED; PROTEIN CROSSLINKING; PROTEIN HYDROLYSATE; TRANSGLUTAMINASES; WHEY PROTEIN HYDROLYSATES;

PROTEINS;

ARGININE; CASEIN; CASEIN HYDROLYSATE; CHYMOTRYPSIN A; GLUTAMINE; LYSINE; PHENYLALANINE; POLYMER; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; PROTEIN HYDROLYSATE; THERMOLYSIN; TRYPSIN; TRYPTOPHAN; TYROSINE; UNCLASSIFIED DRUG; WHEY PROTEIN HYDROLYSATE; MILK PROTEIN;

ARTICLE; CONTROLLED STUDY; DIGESTION; DUODENUM; ENZYME LINKED IMMUNOSORBENT ASSAY; ENZYME MODIFICATION; ENZYME SUBSTRATE; HYDROLYSIS; IMMUNOREACTIVITY; IN VITRO STUDY; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PROTEIN DEGRADATION; PROTEIN SECRETION; REPOLYMERIZATION; STOMACH; ANIMAL; METABOLISM; MILK;

ANIMALS; HYDROLYSIS; MILK; MILK PROTEINS; PROTEIN HYDROLYSATES;

EID: 85020260508     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.05.152     Document Type: Article

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