Proteomic analysis of chymosin and microbial transglutaminase-induced coagulation of milk proteins
碩士 === 輔仁大學 === 食品科學系 === 99 === Milk, which contains 3.3% proteins, is a valuable nutrient source for humans. Milk proteins are classified into two groups, 80% of caseins (αS1-, αS2-, β-, and κ-caseins) and 20% whey proteins (β-lactoglobulin, α-lactalbumin and bovine serum albumin). The objective o...
| Main Authors: | , |
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| Format: | Others |
| Language: | en_US |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/86999530404144195071 |