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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Korean J Food Sci Anim Resour
Prif Awduron: 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
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2016
Pynciau:
Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC5018512/
https://ncbi.nlm.nih.gov/pubmed/27621693
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.4.516
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