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1.
Comparison of selective hydrolysis of α-lactalbumin by acid Protease A and Protease M as alternative to pepsin: potential for ß-lactoglobulin purification in whey proteins.
J Dairy Res
; 86(1): 114-119, 2019 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-30729897
2.
Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review.
Crit Rev Food Sci Nutr
; 57(2): 418-453, 2017 Jan 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-25976220
3.
Chymotrypsin selectively digests ß-lactoglobulin in whey protein isolate away from enzyme optimal conditions: potential for native α-lactalbumin purification.
J Dairy Res
; 80(1): 14-20, 2013 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-23317562
4.
Preparation of whey protein hydrolysates using a single- and two-stage enzymatic membrane reactor and their immunological and antioxidant properties: characterization by multivariate data analysis.
J Agric Food Chem
; 55(10): 3896-904, 2007 May 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-17432869
5.
Influence of denaturation and aggregation of ß-lactoglobulin on its tryptic hydrolysis and the release of functional peptides.
Food Chem
; 187: 545-54, 2015 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25977062
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