Enzymatic modification of milk proteins
1998
Chrzanowska, J. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Surowcow Zwierzecych)
Number of different enzymes can be used to modify the functional properties of proteins, though proteolytic modifications are most important. Proteases are able to both hydrolysis and synthesis of peptide bonds. Selective hydrolysis of milk proteins improves their functional properties and releases peptides including bioactive ones. These peptides can be used either as dietary supplements or pharmaceutical remedy. Cross-linking of milk proteins by means of transglutaminase allows to manufacture of new gelled products with altered properties
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