Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin

Keyphrases

• Bovine Trypsin 33%
• Degree of Hydrolysis 33%
• Genetic Variants 33%
• High Resistance 33%
• High Susceptibility 33%
• Hydrolysis 33%
• Hydrolysis Temperature 100%
• Optimum pH 33%
• Optimum Temperature 33%
• Pepsin Hydrolysis 100%
• Potential Recovery 100%
• Residual Protein 33%
• Reversed-phase HPLC 33%
• Selective Hydrolysis 100%
• Selective Removal 33%
• Substrate Ratio 33%
• Trypsin 100%
• Whey Protein 100%
• Whey Protein Isolate 33%
• α-lactalbumin (α-La) 100%
• β-lactoglobulin (β-Lg) 33%

Food Science

• Degree of Hydrolysis 50%
• Lactalbumin 100%
• Lactoglobulin 50%
• Reverse Phase High Performance Liquid Chromatography 50%
• Whey Protein 100%
• Whey Protein Isolate 50%

Agricultural and Biological Sciences

• Alpha-Lactalbumin 100%
• Enzymatic Hydrolysis 100%
• Genetic Divergence 14%
• Lactalbumin 14%
• Lactoglobulin 14%
• Reversed-Phase High Performance Liquid Chromatography 14%
• Whey Protein 100%
• Whey Protein Isolate 14%