+ Site Statistics
References:
52,654,530
Abstracts:
29,560,856
PMIDs:
28,072,755
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn

+ Translate
+ Recently Requested

Application of the plastein reaction to caseins and to skim-milk powder. I. Protein hydrolysis and plastein formation



Application of the plastein reaction to caseins and to skim-milk powder. I. Protein hydrolysis and plastein formation



Journal of Dairy Research 49(2): 265-278



With either sodium caseinate or dried skim milk, additions of pepsin, chymotrypsin or Alcalase and an incubation time of 24 h at 37 deg C gave the best hydrolysates for subsequent plastein production.

(PDF emailed within 0-6 h: $19.90)

Accession: 000824151

Download citation: RISBibTeXText

DOI: 10.1017/s0022029900022366


Related references

Application of the plastein reaction to caseins and to skim-milk powder. II. Chemical and physical properties of the plasteins and the mechanism of plastein formation. Journal of Dairy Research 49(2): 279-293, 1982

Application of the plastein reaction to caseins and unfractionated skim-milk powder. XXI International Dairy Congress Vol 1, Book 2: 655-656, 1982

Formation of plastein enrichment of hydrophobic amino acids and incorporation of methionine into peptic partial hydrolysates of the field bean protein isolate in case of the thermitase catalyzed plastein reaction. Nahrung 32(2): 135-143, 1988

Application of the plastein reaction to mycoprotein: II. Plastein properties. Food Chemistry 72(3): 337-346, 15 February, 2001

Application of the plastein reaction to mycoprotein: I. Plastein synthesis. Food Chemistry 72(3): 329-335, 15 February, 2001

The problem of plastein formation. I. The formation of a plastein by papain. II. The chemical changes involved in plastein formation by papain and by pepsin. Canadian Jour Res Sect B Chem Sci 18(8-9): 255-263, 272-280, 1940

Approaches to the use of plastein reaction in oily fish preparation and characterization of plastein products. Memoirs of Faculty of Fisheries Kagoshima University 30: 369-382, 1981

The problem of plastein formation. 111. A note on the complexity of peptic plastein in urea solution. Canadian Jour Res Sect B Chem Sci 18(10): 305-308, 1940

Plastein gels from partial hydrolysate of field bean protein isolate part 1. viscosimetric investigations about gel formation in the course of the plastein reaction with partial hydrolysates of field bean protein isolate. Nahrung 32(2): 145-149, 1988

Effects of nonprotein substances on protein hydrolysis and plastein formation. Food Chemistry 23(4): 277-294, 1987

Application of the plastein reaction to the proteose-peptones of bovine milk. Journal of Dairy Science 69(Suppl. 1): 57, 1986

Plastein gels from partial hydrolysate of field bean protein isolate part 2. rheological properties of plastein gels by addition of starch. Nahrung 32(8): 737-741, 1988

Application of the plastein reaction to recovery of protein from fish wastes. Research in fisheries: 275 54-55, 1973

Revisiting the prospects of plastein: thermal and simulated gastric stability in relation to the antioxidative capacity of casein plastein. Journal of Agricultural and Food Chemistry 62(1): 130-135, 2015

The kinetics and products of plastein formation during the enzymatic hydrolysis of proteins. Dokl Akad Nauk Sssr 172(6): 1443-1444, 1967