Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein

Goat milk is highly nutritious and is consumed in many countries, but the development of functional foods from goat milk has been slow compared to that for other types of milk. The aim of this study was to develop a goat milk protein hydrolysate (GMPH) with enhanced digestibility and better hypoalle...

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Detalles Bibliográficos
Autores principales: Jung, Tae-Hwan, Yun, Sung-Seob, Lee, Won-Jae, Kim, Jin-Wook, Ha, Ho-Kyung, Yoo, Michelle, Hwang, Hyo-Jeong, Jeon, Woo-Min, Han, Kyoung-Sik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018512/
https://www.ncbi.nlm.nih.gov/pubmed/27621693
http://dx.doi.org/10.5851/kosfa.2016.36.4.516

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018512/
https://www.ncbi.nlm.nih.gov/pubmed/27621693
http://dx.doi.org/10.5851/kosfa.2016.36.4.516

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