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Effect of Temperature, pH, Enzyme to Substrate Ratio, Substrate Concentration and Time on the Antioxidative Activity of Hydrolysates from Goat Milk Casein by Alcalase Cover

Effect of Temperature, pH, Enzyme to Substrate Ratio, Substrate Concentration and Time on the Antioxidative Activity of Hydrolysates from Goat Milk Casein by Alcalase

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 2 (December 2016)
By: Guowei Shu,  Bowen Zhang,  Qian Zhang,  Hongchang Wan and  Hong Li  
Open Access
|Dec 2016

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DOI: https://doi.org/10.1515/aucft-2016-0013 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 29 - 38
Published on: Dec 28, 2016
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Alcalase,
goat milk casein,
enzymatic hydrolysis,
antioxidative peptides
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2016 Guowei Shu, Bowen Zhang, Qian Zhang, Hongchang Wan, Hong Li, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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