HYDROLYSATE ANTIMICROBIAL ACTIVITY RELEASED FROM BOVINE WHEY PROTEIN CONCENTRATE BY THE ASPARTYL PROTEASE Eap1 OF Sporisorium reilianum

Whey, a by-product of cheese processing, has important nutritional qualities, as it is a rich source of proteins balanced withamino acids. As such, it has a broad range of functional and biological properties that can be exploited biotechnologicallyfor diverse applications. Several studies have demo...

Полное описание

Сохранить в:
Библиографические подробности
Опубликовано в: :Revista Mexicana de Ingeniería Química
Главные авторы: X. Tovar-Jiménez, C.R Muro-Urista, A. Tellez-Jurado, Y. Mercado-Flores, A. Abreu-Corona, A. Arana-Cuenca
Формат: Artigo
Язык:Inglês
Опубликовано: Universidad Autónoma Metropolitana 2017
Предметы:
Ingeniería
trypsin
chymotrypsin
Antimicrobial protein hydrolysates
protein concentrate from bovine whey
aspartyl protease ofSporisoriumreilianum
Online-ссылка:https://www.redalyc.org/articulo.oa?id=62049878002
Метки: Добавить метку
Нет меток, Требуется 1-ая метка записи!

Схожие документы