1 |
DeGroot AP, Slump P. 1969. Effects of severe alkali treatment of proteins on amino acid composition and nutritive value. J Nutr 98: 45-56.
DOI
|
2 |
Provensal MMP, Cug JLL, Cheftel JC. 1975. Chemical and nutritional modification of sunflower proteins due to alkaline processing. Formation of amino acids crosslinks and isomerization of lysine residue. J Agric Food Chem 23: 938-943.
DOI
|
3 |
Velisek J, Davidek T, Davidek J, Hamburg A. 1991.3-chloro-1,2-propanediol derived amino alcohol in protein hydrolysates. J Food Sci 56: 136-138.
DOI
|
4 |
Davidek T, Davidek J, Velisek J, Kubelka V, Viden I. 1991.3-chloro-1,2-propanediol derived amino alcohol in protein hydrolysates. J Food Sci 56: 139-142.
DOI
|
5 |
Sosulski FW, MaCleary CW, Soliman FS. 1972. Diffusion extraction of chlorogenic acid from sunflower kernels. J Food Sci 37: 253-256.
DOI
|
6 |
Lee CH. 1992. Application and development of protein resource. Food and Industry 25: 93-95.
|
7 |
Lin CF, Lee CR. 1987. Preparing protein for hydrolysis and product. US Patent 4,636,388.
|
8 |
Hong YS, Lee CH, Lee KY. 1998. Effect of weak acid pretreatment on the enzymic hydrolysis against wheat gluten of high concentration. J Korean Soc Food Sci Nutr 27:1110-1116.
과학기술학회마을
|
9 |
Murray TK, Baker BE. 1952. Studies on protein hydrolysis I. Preliminary bervation on the taste of enzymatic protein hydrolyzates. J Sci Food Agric 3: 470-475.
DOI
|
10 |
Matoba T, Hata H. 1972. Relationship between bitterness of peptides and their chemical structures. Agric Biol Chem36: 1423-1431.
DOI
|
11 |
Ariyoshi Y. 1993. Angiotensin converting enzyme inhibitors derived from food proteins. Trends Food Sci Technol 4: 139-144.
DOI
|
12 |
Yamamoto N. 1997. Antihypertensive peptides derived from food proteins. Biopolymers 43: 129-134.
DOI
|
13 |
Mesel H. 1997. Biochemical properties of bioactive peptides derived from milk proteins: potential nutraceutical for food pharmaceutical applications. Livest Prod Sci 50: 125-138.
DOI
ScienceOn
|
14 |
Son YS, Kwon TW. 2000. Hypocholesterolemic effect of soybean and soy products. Food Industry and Nutrition5: 36-41.
과학기술학회마을
|
15 |
Deeslie WD, Cheryan M. 1981. Continuous enzymatic modification of protein in an ultrafiltration reactor. J Food Sci 46: 1035-1042.
DOI
|
16 |
Finley JW, Wheeler EL, Walker Jr HG, Finlayson AJ. 1982. Effect of cystine oxidation on lysinolalanine formation in proteins. J Agric Food Chem 30: 818-820.
DOI
|
17 |
Jacobsen CF, Leonis J, Linderstrom-Lang K, Ottensen M. 1957. The pH-stat and its use in biochemistry. In Method of Biochemical Analysis. Interscience Publishers Inc., New York, USA. Vol 4, p 171-209.
|
18 |
Adler-Nissen J. 1986. Enzymatic hydrolysis of proteins food proteins. Elsevier Applied Science Publishers, London and New York. p 132.
|
19 |
Roland JF, Mattis DL, Kiang S, Alm WL. 1978. Hydrophobic chromatography: debittering protein hydrolysates. J Food Sci 43: 1491-1493.
DOI
|
20 |
Lee CH, Kim SK. 1987. Effects of protein hydrophobicity on the surfactant properties of food proteins. Food Hydrocolloid 1: 283-289.
DOI
|
21 |
Adler-Nissen J. 1976. Enzymatic hydrolysis of proteins for increased solubility. J Agric Food Chem 24: 1090-1093.
DOI
|
22 |
Lee CH, Kim CS, Lee SP. 1984. Studies on the enzymatic partial hydrolysis of soybean protein isolates. J Korean Soc Food Sci Nutr 16: 135-141.
과학기술학회마을
|
23 |
Fujimaki M, Kato H, Arai S, Tamaki E. 1968. Applying proteolytic enzymes on soybean I. Proteolytic enzyme treatment of soybean protein and its effect on the flavor. Food Tech 22: 68-77.
|
24 |
Adler-Nissen J. 1979. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzensulfonic acid. J Agric Food Chem 27: 1256-1262.
DOI
|
25 |
Fujimaki M, Kato M, Arai S, Tamaki E. 1970. Applying proteolytic enzymes on soybean 3. Diffusable bitter peptides and free amino acids in peptic hydrolyzates of soybean protein. J Food Sci 35: 215-218.
DOI
|
26 |
Kirimura J, Shmizu A, Kimizuka A, Ninomiya T, Katsuya N. 1973. The contribution of peptides and amino acids to the taste of food stuffs. J Agric Food Chem 17: 689-695.
DOI
|
27 |
Ney KH. 1973. Bitterness of peptide: amino acid composition and chain length. ACS Symp Ser 115: 149-173.
|
28 |
Kim CH, Kim MR, Lee CH. 1992. Effect of type of enzyme on the bitterness of partial hydrolysates of soybean protein.Foods and Biotechnol 1: 79-84.
|
29 |
Kim CH, Kim MR, Lee CH. 1997. The bitterness of the enzymatic hydrolysate of soybean protein and the amino acid composition of the UF filtrate. Foods and Biotechnol 6: 244-249.
|
30 |
Adler-Nissen J. 1984. Control of the proteolytic reaction and of the level of bitterness in protein hydrolsis processes. J Chem Tech Biotechnol 24B: 215-222.
|
31 |
AOAC. 1980. Official methods of analysis. 13th ed. Association of Official Analytical Chemists, Washington, DC, USA. Method 2.049.
|
32 |
AACC. 1983. Approved methods of Analysis, Crude protein-Improved Kjeldahl Methods, American Association of Cereal Chemists, St. Paul, Minnesota, USA. Method 46-10.
|
33 |
Stryer L. 1988. Biochemistry. 3rd ed. WH Freeman and Co., New York, USA. p 178-180.
|
34 |
http://en.wikipedia.org/wiki/Casein
|
35 |
Shin HS, Kim SB, Lim JW. 2002. Comparative study of proteolytic activities of some commercial milk clotting enzymes on bovine skim. J Animal Sci Technol 44: 801-808.
DOI
|
36 |
Monti JC, Jost R. 1978. Enzymatic solublization of heat-denatured cheese whey protein. J Dairy Sci 61: 1233-1237.
DOI
|
37 |
Sullivan JJ, Lynette M, Rood JI, Jago GR. 1973. The enzymic degradation of bitter peptides by starter Streptococci. Aust J Dairy Technol 28: 20-26.
|
38 |
Li ZY, Youravong W, H-Kittikun A. 2010. Protein hydrolysis by protease isolated from tuna spleen by membrane filtration: comparative study with commercial protease.LWT-Food Sci Technol 43: 166-172.
DOI
|
39 |
Kato A, Komatsu K, Fujimoto K. 1985. Relationship between surface functional properties and flexibility of proteins detected by the protease susceptibility. J Agric Food Chem 3: 931-934.
|
40 |
Kong X, Zhou H, Qian H. 2006. Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chem 101: 615-620.
|
41 |
Suh HJ, Kim YS, Chung SH, Kim YS, Lee SD. 1996. Functionality and inhibitory effect of soybean hydrolysate on angiotensin converting enzyme. Korean J Food & Nutr 9: 167-175.
과학기술학회마을
|
42 |
Novo Industri A/S. 1978. Anson hemoglobin method for determination of bacterial protease activity. AF 4.2/5, Novo Industri A/S, Bagsvaerd, Denmark.
|