A two-step enzymatic modification method to reduce immuno-reactivity of milk proteins.
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DOI: 10.1016/j.foodchem.2017.05.152
Abstract: A two-step enzymatic approach to reduce immuno-reactivity of whey protein isolate and casein has been studied. The method involves partial hydrolysis of proteins with proteases, followed by repolymerization with microbial transglutaminase. Whey protein isolate partially… read more here.
Keywords: reduce immuno; two step; immuno reactivity; step enzymatic ... See more keywords