Analysis of protein hydrolysates. 2. Characterization of casein hydrolysates by a rapid peptide quantification method

Casein hydrolysates prepared in the laboratory or purchased from a manufacturer were characterized for the proportion of amino acids in free form, in short-chain (di- and tripeptides) or larger peptides. The hydrolysates were fractionated by size exclusion chromatography on a poly(2-hydroxyethylaspa...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1994-12, Vol.42 (12), p.2783-2789
Hauptverfasser:	Silvestre, M.P.C. (UFMG, Belo Horizonte, Brazil.), Hamon, M, Yvon, M
Format:	Artikel
Sprache:	eng
Schlagworte:	ANALISIS CUANTITATIVO ANALYSE QUANTITATIVE ESPECTROMETRIA Food engineering HYDROLYSAT DE PROTEINES Life Sciences PROTEINAS HIDROLIZADAS RADIACION ULTRAVIOLETA RAYONNEMENT ULTRAVIOLET SPECTROMETRIE TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS
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