Flow rate dependent continuous hydrolysis of protein isolates

Flow rate dependent continuous hydrolysis of protein isolates

Abstract Food protein hydrolysates are often produced in unspecific industrial batch processes. The hydrolysates composition underlies process-related fluctuations and therefore the obtained peptide fingerprint and bioactive properties may vary. To overcome this obstacle and enable the production of...

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Bibliographic Details
Main Authors: Tim Sewczyk, Marieke Hoog Antink, Michael Maas, Stephen Kroll, Sascha Beutel
Format: Article
Language:English
Published: SpringerOpen 2018-02-01
Series:AMB Express
Subjects:
Immobilization
Proteases
Bioactive peptides
Continuous process
Food protein
Online Access:http://link.springer.com/article/10.1186/s13568-018-0548-9

Internet

http://link.springer.com/article/10.1186/s13568-018-0548-9

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