OMICs Technologies 2012
DOI: 10.1201/b11534-6
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Cited by 2 publications
(2 citation statements)
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References 135 publications
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“…Commercial enzymes are preferred over naturally occurring ones because their specific characteristics such as optimal pH, temperature or cleavage site are well defined [40]. Normally, one or several proteases are used to obtain proteins hydrolysate [41] being pepsin, trypsin, alcalase and papain some of the most popular enzymes used [12,[42][43][44]. Alternatively, non-commercial enzymes have also applied to produce functional egg peptides to reduce the cost of hydrolysis [41,45].…”
Section: Production Of Antioxidant Peptides From Chicken Egg Proteinsmentioning
confidence: 99%
“…Commercial enzymes are preferred over naturally occurring ones because their specific characteristics such as optimal pH, temperature or cleavage site are well defined [40]. Normally, one or several proteases are used to obtain proteins hydrolysate [41] being pepsin, trypsin, alcalase and papain some of the most popular enzymes used [12,[42][43][44]. Alternatively, non-commercial enzymes have also applied to produce functional egg peptides to reduce the cost of hydrolysis [41,45].…”
Section: Production Of Antioxidant Peptides From Chicken Egg Proteinsmentioning
confidence: 99%
“…Generally, commercial enzymes are the most widely used because their characterization and activity are well-known [ 5 ]. Some of the enzymes most used in protein hydrolysis are pepsin, trypsin, alcalase, and papain [ 6 , 7 , 8 , 9 ], but the number of plant enzymes used is still limited, with enzymes of animal or microbial origin having mainly been used [ 10 ].…”
Section: Introductionmentioning
confidence: 99%