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EFFECT OF ENZYMATIC HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN

✍ Scribed by C. A. KUEHLER; C. M. STINE

Book ID
108800490
Publisher
Institute of Food Technologists
Year
1974
Tongue
English
Weight
396 KB
Volume
39
Category
Article
ISSN
0022-1147

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Enzymatic hydrolysis of whey proteins. I
Enzymatic hydrolysis of whey proteins. II. Molecular-weight range
✍ P. González- Tello; F. Camacho; E. Jurado; M. P. Páez; E. M. Guadix 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 372 KB 👁 2 views

## Abstract Using high‐pressure liquid chromatography we studied the distribution of molecular weights in whey‐protein hydrolysates using the following commercially obtained proteases: Alcalasa 0.6 L and Protease 660 L, both bacterial in origin, and PEM 2500 S, of animal origin. In each of the syst