Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128152
Abstract: Soy protein isolates were fermented by three commercial Lactobacillus helveticus strains for a maximum of seven days to investigate the resulting proteolysis. The proteolytic activity of the most active strain (LH88) was further analyzed (LC-MS/MS… read more here.
Keywords: protein; protein isolates; lactobacillus helveticus; soy protein ... See more keywords
Comparative Peptidomics Analysis of Milk Fermented by Lactobacillus helveticus
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DOI: 10.3390/foods11233885
Abstract: Lactobacillus helveticus is one of the commonly used starter cultures for manufacturing various fermented dairy products. However, only a few studies have explored the cleavage region preference of L. helveticus with different cell envelope proteinase… read more here.
Keywords: helveticus; helveticus strains; comparative peptidomics; milk ... See more keywords