Characterization of casein hydrolysates derived from enzymatic hydrolysis
Open Access
- 4 April 2013
- journal article
- Published by Springer Nature in BMC Chemistry
- Vol. 7 (1) , 62
Abstract
Casein is the main proteinaceous component of milk and has made us interest due to its wide applications in the food, drug, and cosmetic industries as well as to its importance as an investigation material for elucidating essential questions regarding the protein chemistry. Enzymatic hydrolysis is an important method commonly used in the modification of protein structure in order to enhance the functional properties of proteins. The relationship between enzymatic hydrolysis and structure change of casein need to make more study.Keywords
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