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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2016
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| Materias: | |
| 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 |