An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile

•Proteolysis is strongly correlated with the stretchability of Emmental cheese.•The type of protease affects the cheese stretchability.•Peptide identification explains the modulation of the cheese stretchability.•A peptide profile is related to a macroscopic property. Food products are complex matri...

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Veröffentlicht in:	Colloids and surfaces. A, Physicochemical and engineering aspects Physicochemical and engineering aspects, 2015-06, Vol.475, p.44-54
Hauptverfasser:	Lacou, Lélia, Lê, Sébastien, Pezennec, Stéphane, Gagnaire, Valérie
Format:	Artikel
Sprache:	eng
Schlagworte:	Food and Nutrition Food engineering Functional property In silico Life Sciences Methodology Peptides Physicochemical characteristics Statistics Stretchability Structural characteristics
Online-Zugang:	Volltext
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