Characteristics of whey proteinhydrolysates from cheese whey, favors onvarious food applications
This study was conducted to investigate theproduction of whey protein hydrolysates,examiningthe physiochemical properties withfive enzyme types named Alcalase, Protease S,Protease M, Trypsin, and Pepsin. Whey protein concentratewas adjusted by ultrafiltration,increasing the whey content to...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of the Chemical Engineers of Serbia
2014-01-01
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| Series: | Chemical Industry and Chemical Engineering Quarterly |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1451-9372/2014/1451-93721300032J.pdf |