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Journal Abstract Search

210 related items for PubMed ID: 30729897

  • 1. Comparison of selective hydrolysis of α-lactalbumin by acid Protease A and Protease M as alternative to pepsin: potential for β-lactoglobulin purification in whey proteins.
    Lisak Jakopović K, Cheison SC, Kulozik U, Božanić R.
    J Dairy Res; 2019 Feb; 86(1):114-119. PubMed ID: 30729897
    [Abstract] [Full Text] [Related]

  • 2. Chymotrypsin selectively digests β-lactoglobulin in whey protein isolate away from enzyme optimal conditions: potential for native α-lactalbumin purification.
    Lisak K, Toro-Sierra J, Kulozik U, Božanić R, Cheison SC.
    J Dairy Res; 2013 Feb; 80(1):14-20. PubMed ID: 23317562
    [Abstract] [Full Text] [Related]

  • 3. Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora.
    Didelot S, Bordenave-Juchereau S, Rosenfeld E, Piot JM, Sannier F.
    J Dairy Res; 2006 May; 73(2):163-70. PubMed ID: 16476172
    [Abstract] [Full Text] [Related]

  • 4. Purification of goat beta-lactoglobulin from whey by an ultrafiltration membrane enzymic reactor.
    Sannier F, Bordenave S, Piot JM.
    J Dairy Res; 2000 Feb; 67(1):43-51. PubMed ID: 10717842
    [Abstract] [Full Text] [Related]

  • 5. Surface adsorption alters the susceptibility of whey proteins to pepsin-digestion.
    Nik AM, Wright AJ, Corredig M.
    J Colloid Interface Sci; 2010 Apr 15; 344(2):372-81. PubMed ID: 20116801
    [Abstract] [Full Text] [Related]

  • 6. Formation of fibrils derived from whey protein isolate: structural characteristics and protease resistance.
    Hu Y, He C, Woo MW, Xiong H, Hu J, Zhao Q.
    Food Funct; 2019 Dec 11; 10(12):8106-8115. PubMed ID: 31746886
    [Abstract] [Full Text] [Related]

  • 7. A simple method for enrichment of β-lactoglobulin from bovine milk whey involving selective hydrolysis by two fungal protease preparations.
    Ha M, El-Din Bekhit A, McConnell M, Carne A.
    Food Chem; 2022 Jan 30; 368():130820. PubMed ID: 34416488
    [Abstract] [Full Text] [Related]

  • 8. The effect of alpha-lactalbumin and beta-lactoglobulin hydrolysates on the metabolic activity of Escherichia coli JM103.
    Pihlanto-Leppälä A, Marnila P, Hubert L, Rokka T, Korhonen HJ, Karp M.
    J Appl Microbiol; 1999 Oct 30; 87(4):540-5. PubMed ID: 10583682
    [Abstract] [Full Text] [Related]

  • 9. Application of an acid proteinase from Monascus purpureus to reduce antigenicity of bovine milk whey protein.
    Lakshman PL, Tachibana S, Toyama H, Taira T, Suganuma T, Suntornsuk W, Yasuda M.
    J Ind Microbiol Biotechnol; 2011 Sep 30; 38(9):1485-92. PubMed ID: 21298320
    [Abstract] [Full Text] [Related]

  • 10. Purification of beta-lactoglobulin from whey protein concentrate by pepsin treatment.
    Kinekawa Y, Kitabatake N.
    J Dairy Sci; 1996 Mar 30; 79(3):350-6. PubMed ID: 8708094
    [Abstract] [Full Text] [Related]

  • 11. Peptic and tryptic hydrolysis of native and heated whey protein to reduce its antigenicity.
    Kim SB, Ki KS, Khan MA, Lee WS, Lee HJ, Ahn BS, Kim HS.
    J Dairy Sci; 2007 Sep 30; 90(9):4043-50. PubMed ID: 17699020
    [Abstract] [Full Text] [Related]

  • 12. Preparation of antioxidant enzymatic hydrolysates from alpha-lactalbumin and beta-lactoglobulin. Identification of active peptides by HPLC-MS/MS.
    Hernández-Ledesma B, Dávalos A, Bartolomé B, Amigo L.
    J Agric Food Chem; 2005 Feb 09; 53(3):588-93. PubMed ID: 15686406
    [Abstract] [Full Text] [Related]

  • 13. Modeling the kinetics of whey protein hydrolysis brought about by enzymes from Cynara cardunculus.
    Barros RM, Malcata FX.
    J Agric Food Chem; 2002 Jul 17; 50(15):4347-56. PubMed ID: 12105969
    [Abstract] [Full Text] [Related]

  • 14. Different digestion of caprine whey proteins by human and porcine gastrointestinal enzymes.
    Eriksen EK, Holm H, Jensen E, Aaboe R, Devold TG, Jacobsen M, Vegarud GE.
    Br J Nutr; 2010 Aug 17; 104(3):374-81. PubMed ID: 20307348
    [Abstract] [Full Text] [Related]

  • 15. Process steps for the preparation of purified fractions of alpha-lactalbumin and beta-lactoglobulin from whey protein concentrates.
    Gésan-Guiziou G, Daufin G, Timmer M, Allersma D, van der Horst C.
    J Dairy Res; 1999 May 17; 66(2):225-36. PubMed ID: 10376243
    [Abstract] [Full Text] [Related]

  • 16. Optimisation of bovine β-lactoglobulin hydrolysis using cardosins from dried flowers of Cynara cardunculus.
    Estévez N, Fuciños P, Fuciños C, Rúa ML.
    Food Chem; 2021 May 30; 345():128741. PubMed ID: 33601650
    [Abstract] [Full Text] [Related]

  • 17. Angiotensin I-converting enzyme inhibitory properties of whey protein digests: concentration and characterization of active peptides.
    Pihlanto-Leppälä A, Koskinen P, Piilola K, Tupasela T, Korhonen H.
    J Dairy Res; 2000 Feb 30; 67(1):53-64. PubMed ID: 10717843
    [Abstract] [Full Text] [Related]

  • 18. Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin.
    Joehnke MS, Lametsch R, Sørensen JC.
    Food Res Int; 2019 Sep 30; 123():346-354. PubMed ID: 31284985
    [Abstract] [Full Text] [Related]

  • 19. Characterization of a goat whey peptic hydrolysate produced by an ultrafiltration membrane enzymic reactor.
    Bordenave BS, Sannier F, Ricart G, Piot JM.
    J Dairy Res; 2000 Nov 30; 67(4):551-9. PubMed ID: 11131068
    [Abstract] [Full Text] [Related]

  • 20. Raising the pH of the pepsin-catalysed hydrolysis of bovine whey proteins increases the antigenicity of the hydrolysates.
    Schmidt DG, Meijer RJ, Slangen CJ, van Beresteijn EC.
    Clin Exp Allergy; 1995 Oct 30; 25(10):1007-17. PubMed ID: 8556555
    [Abstract] [Full Text] [Related]

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