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Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates

The main aim of the study was to establish the impact of limited proteolysis by actinidin on the functionality of selected milk protein systems. The plant protease actinidin was used to produce hydrolysates (MPHs) from milk protein concentrate (MPC) and whey protein concentrate (WPC) to 0, 5, 10 or...

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Detalles Bibliográficos
Autores principales:	Kaur, Surjit, Vasiljevic, Todor, Huppertz, Thom
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606088/ https://www.ncbi.nlm.nih.gov/pubmed/37893698 http://dx.doi.org/10.3390/foods12203806

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