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Enzymatic modification of milk protein concentrate and characterization of resulting functional properties

✍ Scribed by Banach, J.C.; Lin, Z.; Lamsal, B.P.

Book ID
122889014
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
421 KB
Volume
54
Category
Article
ISSN
1096-1127

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Because of the presence of proteinase inhibitors the enzymatic modification of egg-white protein demands a heating process to inactivate the inhibitors before enzyme action. The herewith occuring strong coagulation of the protein complicates the course of enzymatic hydrolysis. A laboratory process i