Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Gudrun Horstmann"'
Autor:
Gudrun Horstmann, Johannes Schäfer, Melanie Rosenberger, Ines Seitl, Jörg Hinrichs, Lutz Fischer
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 8, Pp 5266-5275 (2023)
ABSTRACT: The bovine endopeptidase cathepsin D was investigated regarding its temperature-dependent inactivation and ability to form bitter peptides within a spiked model fresh cheese. Cathepsin D was found to be more susceptible than other milk endo
Externí odkaz:
https://doaj.org/article/e79f00e2c8cc4380bdfcf49d9cb620ac
Autor:
Benjamin Forler, Gudrun Horstmann, Johannes Schäfer, Christina Michel, Agnes Weiss, Timo Stressler, Lutz Fischer, Jörg Hinrichs, Herbert Schmidt
Publikováno v:
Foods, Vol 10, Iss 7, p 1588 (2021)
Calcium- and protein-rich fermented milk products, such as concentrated yoghurts and fresh cheeses, may contain undesired bitter peptides, which are generated by the proteolytic cleavage of casein. Up to now, it is not clear whether this process is c
Externí odkaz:
https://doaj.org/article/ed8e7602234a4a168385e9634eb874db
Publikováno v:
Applied Microbiology and Biotechnology. 104:187-199
Deamidation is a promising tool to improve solubility and other functional properties of food proteins. One possibility of protein deamidation is the use of a protein glutaminase (PG; EC 3.5.1.44), an enzyme that catalyzes the deamidation of internal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3885c48f116b0acb80d7d92e42df002
https://doi.org/10.1007/s00253-019-10225-2
https://doi.org/10.1007/s00253-019-10225-2
Publikováno v:
Process Biochemistry. 72:13-22
A novel continuous process for enzymatic production of sodium caseinate hydrolysates with a low degree of hydrolysis (DH) and increased interfacial behaviour was developed. Retention of free peptidase in the reactor (separation of the peptidase from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d230a6e4e5e16838ecef0e8b18d53df8
https://doi.org/10.1016/j.procbio.2018.06.004
https://doi.org/10.1016/j.procbio.2018.06.004