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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Cheison, Seronei C.; Leeb, E.; Toro-Sierra, J.; Kulozik, Ulrich 
Titel:
Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native ß-lactalbumin 
Abstract:
Whey protein isolate (93.84{%} protein) was hydrolysed using bovine trypsin (EC 3.4.21.4) at an enzymeto-substrate ratio of 1.0{%} (w w -1) over a range of temperatures and pH. Residual protein was quantified using reversed-phase high performance liquid chromatography. Genetic variants A and B of b-lactoglobulin (b-Lg) and a-lactalbumin (a-La) showed higher resistance to trypsin hydrolysis at 25 °C than at 50 °C with higher susceptibility of b-LgA than of b-LgB. Under the conditions trialled, th...    »
 
Zeitschriftentitel:
International Dairy Journal 
Jahr:
2011 
Band / Volume:
21 
Heft / Issue:
Seitenangaben Beitrag:
166--171