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Correlation between the Degree of Hydrolysis and the Peptide Profile of Whey Protein Concentrate Hydrolysates: Effect of the Enzyme Type and Reaction Time
Hydrolysis Peptide Profile
2016/6/2
The use of protein hydrolysates for the development of new food products requires their prior characterization including the determination of the degree of hydrolysis (DH) and the distribution of pept...
Use of Subtilisin and Pancretin for Hydrolyzing Whey Protein Concentrate
Protein Concentrate Subtilisin and Pancretin
2016/6/1
The objective this study was to evaluate the preparation of protein hydrolysates with an appropriate peptide profile as well as the reduction of costs for scaling-up the process, the actions of subtil...
