Effects of Ionic Strength on the Enzymatic Hydrolysis of Diluted and Concentrated Whey Protein Isolate

2012 ◽  
Vol 60 (22) ◽  
pp. 5644-5651 ◽  
Author(s):  
Claire I. Butré ◽  
Peter A. Wierenga ◽  
Harry Gruppen
Keyword(s):  
Ionic Strength ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Hydrolysis Of

scholarly journals Enzymatic Hydrolysis of Heat-Induced Aggregates of Whey Protein Isolate

2012 ◽  
Vol 60 (19) ◽  
pp. 4895-4904 ◽  
Author(s):  
I. B. O’Loughlin ◽  
B. A. Murray ◽  
P. M. Kelly ◽  
R. J. FitzGerald ◽  
A. Brodkorb
Keyword(s):  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Hydrolysis Of

Hydrolysis of Whey Protein Isolate Using Subcritical Water

2011 ◽  
Vol 77 (1) ◽  
pp. C20-C26 ◽  
Author(s):  
Ashley D. Espinoza ◽  
Rubén O. Morawicki ◽  
Tiffany Hager
Keyword(s):  
Whey Protein ◽  
Subcritical Water ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Hydrolysis Of

Impact of enzymatic hydrolysis followed by transglutaminase-induced cross-linking on decreasing antigenicity and reserving partial interfacial properties of whey protein isolate

2019 ◽  
Vol 10 (3) ◽  
pp. 1653-1660 ◽  
Author(s):  
Xin-Xin Yu ◽  
Chang Liu ◽  
Man-Hui Lu ◽  
Yan-Le Liu ◽  
Jia-Yi Yin ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Interfacial Properties ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Cross Linking

Whey protein isolate (WPI) was hydrolyzed by alcalase and trypsin for three hydrolysis degrees (DHs), followed by transglutaminase (TGase) induced cross-linking.

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