Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates

Milk protein concentrate (MPC) is a high-protein dairy product. It is underutilized due to its poor solubility compared with other milk protein products. This study aimed to investigate the effect of enzymatic hydrolysis on the physicochemical properties and solubility of MPC. Results showed that Al...

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Detalles Bibliográficos
Autores principales: Cui, Qiang, Sun, Yuxue, Zhou, Zengjia, Cheng, Jianjun, Guo, Mingruo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535599/
https://www.ncbi.nlm.nih.gov/pubmed/34681510
http://dx.doi.org/10.3390/foods10102462

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535599/
https://www.ncbi.nlm.nih.gov/pubmed/34681510
http://dx.doi.org/10.3390/foods10102462

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