Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350018
Type: Artigo
Title: Improving the functional properties of milk proteins: focus on the specificities of proteolytic enzymes
Author: Castro, Ruann Janser Soares de
Bagagli, Marcela Pavan
Sato, Hélia Harumi
Abstract: Milk proteins modified by enzymatic hydrolysis have potential for optimizing functional properties. The most common method of improving the functional properties of milk proteins is to subject them to enzymatic hydrolysis. However, a limited number of studies correlated their results with the biochemical properties of the proteolytic enzymes to understand the mechanism of action by which the functional properties of the milk proteins are affected by the specificity of the proteases. In this review, the primary focus is the use of enzymatic hydrolysis of milk proteins as a tool for enhancing their functional properties, emphasizing protein solubility, gelation, and emulsion capacities. In particular, there is a discussion of the specificities of the proteolytic enzymes.
Subject: Peptídeos hidrolases
Leite - Proteínas
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.cofs.2014.12.004
Address: http://www.sciencedirect.com/science/article/pii/S221479931400023X
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos
COTUCA - Artigos e Outros Documentos

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