Physicochemical properties and issues associated with trypsin hydrolyses of bovine casein-dominant protein ingredients
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DOI: 10.1016/j.idairyj.2019.05.014
Abstract: Abstract Milk protein concentrate (MPC) and sodium caseinate (NaCas) were hydrolysed using the enzyme trypsin and the subsequent physical properties of the two ingredients were examined. Trypsin hydrolysis was carried out at pH 7 and… read more here.
Keywords: physicochemical properties; hydrolysis; issues associated; properties issues ... See more keywords