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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Udgivet i:Korean J Food Sci Anim Resour
Main Authors: 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
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2016
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Article
Online adgang: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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