1
|
Santos MPF, de Souza Junior EC, Villadóniga C, Vallés D, Castro-Sowinski S, Bonomo RCF, Veloso CM. Proteases: Importance, Immobilization Protocols, Potential of Activated Carbon as Support, and the Importance of Modifying Supports for Immobilization. BIOTECH 2024; 13:13. [PMID: 38804295 PMCID: PMC11130871 DOI: 10.3390/biotech13020013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/29/2024] Open
Abstract
Although enzymes have been used for thousands of years, their application in industrial processes has gained importance since the 20th century due to technological and scientific advances in several areas, including biochemistry [...].
Collapse
Affiliation(s)
- Mateus Pereira Flores Santos
- Programa de Pós-Graduação em Biologia e Biotecnologia de Microrganismos (PPGBBM), Universidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16, Ilhéus 45662-900, Bahia, Brazil;
| | - Evaldo Cardozo de Souza Junior
- Laboratório de Engenharia de Processos, Universidade Estadual do Sudoeste da Bahia (UESB), BR 415, km 04, s/n, Itapetinga 45700-000, Bahia, Brazil; (E.C.d.S.J.); (C.M.V.)
| | - Carolina Villadóniga
- Laboratório de Biocatalisadores e suas Aplicações, Instituto de Química Biológica, Faculdade de Ciências, Universidade da República, Iguá 4225, Montevideo 11400, Uruguay; (C.V.); (D.V.); (S.C.-S.)
| | - Diego Vallés
- Laboratório de Biocatalisadores e suas Aplicações, Instituto de Química Biológica, Faculdade de Ciências, Universidade da República, Iguá 4225, Montevideo 11400, Uruguay; (C.V.); (D.V.); (S.C.-S.)
| | - Susana Castro-Sowinski
- Laboratório de Biocatalisadores e suas Aplicações, Instituto de Química Biológica, Faculdade de Ciências, Universidade da República, Iguá 4225, Montevideo 11400, Uruguay; (C.V.); (D.V.); (S.C.-S.)
| | - Renata Cristina Ferreira Bonomo
- Laboratório de Engenharia de Processos, Universidade Estadual do Sudoeste da Bahia (UESB), BR 415, km 04, s/n, Itapetinga 45700-000, Bahia, Brazil; (E.C.d.S.J.); (C.M.V.)
| | - Cristiane Martins Veloso
- Laboratório de Engenharia de Processos, Universidade Estadual do Sudoeste da Bahia (UESB), BR 415, km 04, s/n, Itapetinga 45700-000, Bahia, Brazil; (E.C.d.S.J.); (C.M.V.)
| |
Collapse
|
2
|
Hu X, Hu WX, Lu HY, Liu S, Rao SQ, Yang ZQ, Jiao XA. Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
3
|
Akharume F, Adedeji A. Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01619-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
4
|
Improving interface properties of zein hydrolysis and its application in salad dressing through dispersion improvement assisted by potassium oleate aqueous solution. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107719] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
5
|
Morellon-Sterling R, Tavano O, Bolivar JM, Berenguer-Murcia Á, Vela-Gutiérrez G, Sabir JSM, Tacias-Pascacio VG, Fernandez-Lafuente R. A review on the immobilization of pepsin: A Lys-poor enzyme that is unstable at alkaline pH values. Int J Biol Macromol 2022; 210:682-702. [PMID: 35508226 DOI: 10.1016/j.ijbiomac.2022.04.224] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 11/05/2022]
Abstract
Pepsin is a protease used in many different applications, and in many instances, it is utilized in an immobilized form to prevent contamination of the reaction product. This enzyme has two peculiarities that make its immobilization complex. The first one is related to the poor presence of primary amino groups on its surface (just one Lys and the terminal amino group). The second one is its poor stability at alkaline pH values. Both features make the immobilization of this enzyme to be considered a complicated goal, as most of the immobilization protocols utilize primary amino groups for immobilization. This review presents some of the attempts to get immobilized pepsin biocatalyst and their applications. The high density of anionic groups (Asp and Glu) make the anion exchange of the enzyme simpler, but this makes many of the strategies utilized to immobilize the enzyme (e.g., amino-glutaraldehyde supports) more related to a mixed ion exchange/hydrophobic adsorption than to real covalent immobilization. Finally, we propose some possibilities that can permit not only the covalent immobilization of this enzyme, but also their stabilization via multipoint covalent attachment.
Collapse
Affiliation(s)
- Roberto Morellon-Sterling
- Departamento de Biocatálisis, ICP-CSIC, Marie Curie 2, Campus UAM-CSIC Cantoblanco, 28049 Madrid, Spain; Student of Departamento de Biología Molecular, Universidad Autónoma de Madrid, Darwin 2, Campus UAM-CSIC, Cantoblanco, 28049 Madrid, Spain
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Juan M Bolivar
- Chemical and Materials Engineering Department, Faculty of Chemical Sciences, Complutense University of Madrid, Complutense Ave., Madrid 28040, Spain
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Gilber Vela-Gutiérrez
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Jamal S M Sabir
- Centre of Excellence in Bionanoscience Research, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México, Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Marie Curie 2, Campus UAM-CSIC Cantoblanco, 28049 Madrid, Spain; Center of Excellence in Bionanoscience Research, External Scientific Advisory Academics, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
| |
Collapse
|
6
|
Liu XL, Wang JT, Liu Y, Cui N, Wang DY, Zheng XQ. Conjugation of the glutelin hydrolysates-glucosamine by transglutaminase and functional properties and antioxidant activity of the products. Food Chem 2022; 380:132210. [DOI: 10.1016/j.foodchem.2022.132210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 01/18/2022] [Accepted: 01/18/2022] [Indexed: 11/04/2022]
|
7
|
Qin N, Bao X, Li H. Structure and functional properties of sunflower seed protein as affected by enzymatic hydrolysis combined with macroporous resin adsorption decolorization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1978485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Narisu Qin
- Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, PR China
| | - Xiaolan Bao
- Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, PR China
| | - Hongjie Li
- Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, PR China
| |
Collapse
|
8
|
Liu Y, Zhang Y, Guo Z, Wang C, Kang H, Li J, Wang W, Li Y, Lu F, Liu Y. Enhancing the functional characteristics of soy protein isolate via cross-linking catalyzed by Bacillus subtilis transglutaminase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4154-4160. [PMID: 33368295 DOI: 10.1002/jsfa.11052] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 12/12/2020] [Accepted: 12/26/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Although Streptomyces mobaraense transglutaminase (MTG) has been extensively applied to enhance the functional characteristics of soy protein isolate (SPI) through cross-linking, various transglutaminases (TGs) in nature may provide more choice in the food industry. Previous research reported that TG derived from Bacillus subtilis (BTG) exhibited better pH stability and thermostability than MTG. RESULTS An attempt was made to study the influence of BTG induced cross-linking on the properties of SPI. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that almost all protein constituents (α', α, β, AS, and BS) in SPI could be cross-linked with BTG treatment. The BTG treatment also resulted in a significant increase (*P < 0.05) in SPI mean particle size. Emulsifying activity and stability were improved from 0.11535 m2 g-1 and 48.3% for native SPI to 0.13252 m2 g-1 and 83.9% for SPI treated with BTG at 6 h. Similarly, the modified SPI showed better foam activity (1.32 mL) and stability (87.6%) than the original SPI (0.93 mL and 56.8%). The water-holding capacity of SPI gel was found to increase with time, with a value of 95.43% at 6 h. Furthermore, SPI gel's texture profiles were greatly improved by adding BTG (*P < 0.05). CONCLUSION The results of the present study indicated that BTG could be a promising cross-linking agent for improving the functional characteristics of SPI. As a substitute for MTG, BTG could thus potentially be used for food structure engineering to enhance the functional characteristics of multiple proteins to advance the development of food chemistry. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yexue Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yuanfu Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Zehui Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Chen Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Hongwei Kang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Jingwen Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Wenhang Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin, P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yu Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
- State Key Laboratory of Food Nutrition and Safety, Tianjin, P. R. China
| | - Fuping Lu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
- State Key Laboratory of Food Nutrition and Safety, Tianjin, P. R. China
| | - Yihan Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
- State Key Laboratory of Food Nutrition and Safety, Tianjin, P. R. China
| |
Collapse
|
9
|
Akharume F, Santra D, Adedeji A. Physicochemical and functional properties of proso millet storage protein fractions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105497] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
10
|
Liu Y, Huang L, Zheng D, Fu Y, Shan M, Li Y, Xu Z, Jia L, Wang W, Lu F. Characterization of transglutaminase from Bacillus subtilis and its cross-linking function with a bovine serum albumin model. Food Funct 2019; 9:5560-5568. [PMID: 30306167 DOI: 10.1039/c8fo01503a] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Finding new crosslinking enzymes for enzyme-mediated protein conjugation is a great need in the food industry. In this research, the properties of Bacillus subtilis transglutaminase (BTG) were characterized in detail and its protein crosslinking functions with bovine serum albumin (BSA) as a model were studied. Compared to the commercial transglutaminase from Streptoverticillium mobaraense, BTG was more stable in a broad range of temperatures (30-60 °C) and pH values (pH 5.0-9.0), with its maximum enzymatic activity at 60 °C and pH 8.0. The protein function evaluation results demonstrated that the BTG-modified BSA showed better emulsifying and foaming properties (p < 0.05) compared with the native one. Additionally, significant improvements (p < 0.05) were observed in the rheological properties, water holding capacity, and textural properties of the BTG-treated BSA gels. With good thermal and pH stability and excellent crosslinking effects, BTG would be a potential enzyme for food structure engineering to improve the functional properties of food proteins and expand their applications.
Collapse
Affiliation(s)
- Yihan Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China.
| | | | | | | | | | | | | | | | | | | |
Collapse
|
11
|
Yu XX, Liu C, Lu MH, Liu YL, Yin JY, Zhang YH. Impact of enzymatic hydrolysis followed by transglutaminase-induced cross-linking on decreasing antigenicity and reserving partial interfacial properties of whey protein isolate. Food Funct 2019; 10:1653-1660. [DOI: 10.1039/c8fo01880d] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Whey protein isolate (WPI) was hydrolyzed by alcalase and trypsin for three hydrolysis degrees (DHs), followed by transglutaminase (TGase) induced cross-linking.
Collapse
Affiliation(s)
- Xin-Xin Yu
- Key Laboratory of Dairy Science
- Ministry of Education
- Northeast Agricultural University
- Harbin 150030
- PR China
| | - Chang Liu
- Key Laboratory of Dairy Science
- Ministry of Education
- Northeast Agricultural University
- Harbin 150030
- PR China
| | - Man-Hui Lu
- Key Laboratory of Dairy Science
- Ministry of Education
- Northeast Agricultural University
- Harbin 150030
- PR China
| | - Yan-Le Liu
- Key Laboratory of Dairy Science
- Ministry of Education
- Northeast Agricultural University
- Harbin 150030
- PR China
| | - Jia-Yi Yin
- Key Laboratory of Dairy Science
- Ministry of Education
- Northeast Agricultural University
- Harbin 150030
- PR China
| | - Ying-Hua Zhang
- Key Laboratory of Dairy Science
- Ministry of Education
- Northeast Agricultural University
- Harbin 150030
- PR China
| |
Collapse
|
12
|
Li X, Ye C, Tian Y, Pan S, Wang L. Effect of ohmic heating on fundamental properties of protein in soybean milk. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12660] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xuerui Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan People's Republic of China
| | - Changwen Ye
- Zhengzhou Tobacco Research Institute of CNTC; Zhengzhou People's Republic of China
| | - Yan Tian
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan People's Republic of China
| | - Siyi Pan
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan People's Republic of China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Huazhong Agricultural University; Wuhan People's Republic of China
| | - Lufeng Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan People's Republic of China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Huazhong Agricultural University; Wuhan People's Republic of China
| |
Collapse
|
13
|
Ren J, Song CL, Zhang HY, Kopparapu NK, Zheng XQ. Effect of Hydrolysis Degree on Structural and Interfacial Properties of Sunflower Protein Isolates. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13092] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jian Ren
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Chun-Li Song
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Hui-Ying Zhang
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Narasimha-Kumar Kopparapu
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Xi-Qun Zheng
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| |
Collapse
|
14
|
Physicochemical and functional property changes in soy protein isolates stored under high relative humidity and temperature. Journal of Food Science and Technology 2015; 53:902-8. [PMID: 26788014 DOI: 10.1007/s13197-015-2057-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/18/2015] [Accepted: 10/07/2015] [Indexed: 10/22/2022]
Abstract
The effects of water activity (aw) and temperature during storage on the physicochemical characteristics and functional properties of soy protein isolate (SPI) were investigated. SPI was stored with two different temperatures (25, 45 °C) and two levels of water activity (0.25, 0.75) for 224 days. During the 224-day storage period, all the samples showed decreases in gel hardness, emulsifying stability, foaming properties, viscosity, solubility, and color alteration, but increased in surface hydrophobicity (RSo). These alterations were stronger when stored at 45 °C than at 25 °C and in 0.75 aw than 0.25 aw, and most pronounced at 45 °C and 0.75 aw. Our results revealed that storage conditions - temperature and water activity - will indeed affect the functional properties of soy protein isolates.
Collapse
|
15
|
Yang M, Shi Y, Liang Q. Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a comparison with cow caseins. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0236-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
16
|
Effect of succinylation on the functional properties of yak caseins: a comparison with cow caseins. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0168-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
17
|
Jiang SJ, Zhao XH. Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.12.004] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
18
|
Jiang SJ, Zhao XH. Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1319-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
19
|
Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2007.11.012] [Citation(s) in RCA: 117] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
20
|
Su RX, Qi W, He ZM. Time-dependent nature in peptic hydrolysis of native bovine hemoglobin. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0458-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|