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...

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Detalles Bibliográficos
Publicado en:Revista Mexicana de Ingeniería Química
Autores principales: X. Tovar-Jiménez, C.R Muro-Urista, A. Tellez-Jurado, Y. Mercado-Flores, A. Abreu-Corona, A. Arana-Cuenca
Formato: Artigo
Lenguaje:Inglês
Publicado: Universidad Autónoma Metropolitana 2017
Materias:
Ingeniería
trypsin
chymotrypsin
Antimicrobial protein hydrolysates
protein concentrate from bovine whey
aspartyl protease ofSporisoriumreilianum
Acceso en línea:https://www.redalyc.org/articulo.oa?id=62049878002
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