Optimization of Preparation of Casein-derived Cholesterol-lowering Peptide by Enzymatic Hydrolysis
Casein was hydrolyzed by neutral protease, alkaline protease and trypsin to determine the best protease for preparation of cholesterol-lowering peptide. The effects of hydrolysis pH value, hydrolysis temperature, enzyme to substrate ratio, substrate concentration and hydrolysis time on casein hydrol...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010165 |