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- Netto, Flavia M., et al. Show all 6 Authors
- Food research international 2016 v.83 pp. 112-120
- allergens; beta-lactoglobulin; enzymatic hydrolysis; heat; hydrolysates; hydrolysis; hydrophilicity; hydrophobicity; immobilized enzymes; lactalbumin; milk; molecular weight; subtilisin; whey protein isolate
- ... Protein antigenicity can be reduced by enzymatic hydrolysis, which can be performed either by free or immobilized enzyme. The immobilized enzyme is removed from the reaction medium and reused, while the free enzyme must be inactivated to stop the reaction, generally by heating. Here we have shown that hydrolysates produced with free or immobilized Alcalase on glyoxyl-agarose bead presented differe ...