Literature DB >> 544653

Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid.

J Adler-Nissen.   

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Year:  1979        PMID： 544653     DOI： 10.1021/jf60226a042

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  89 in total

1.  Thiocalsin: a thioredoxin-linked, substrate-specific protease dependent on calcium.

Authors:  I Besse; J H Wong; K Kobrehel; B B Buchanan
Journal:  Proc Natl Acad Sci U S A       Date:  1996-04-16       Impact factor: 11.205

2.  Binding of benzo(a)pyrene, ellipticine, and cis-parinaric acid to beta-lactoglobulin: influence of protein modifications.

Authors:  E Dufour; P Roger; T Haertlé
Journal:  J Protein Chem       Date:  1992-12

3.  New protein hydrolysates from collagen wastes used as peptone for bacterial growth.

Authors:  E Vasileva-Tonkova; M Nustorova; A Gushterova
Journal:  Curr Microbiol       Date:  2006-12-13       Impact factor: 2.188

4.  Application of an acid proteinase from Monascus purpureus to reduce antigenicity of bovine milk whey protein.

Authors:  P L Nilantha Lakshman; Shinjiro Tachibana; Hirohide Toyama; Toki Taira; Toshihiko Suganuma; Worapot Suntornsuk; Masaaki Yasuda
Journal:  J Ind Microbiol Biotechnol       Date:  2011-02-05       Impact factor: 3.346

5.  Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes.

Authors:  Thanyaporn Kleekayai; Donlaporn Saetae; Ongart Wattanachaiyingyong; Shinjiro Tachibana; Masaaki Yasuda; Worapot Suntornsuk
Journal:  J Food Sci Technol       Date:  2014-09-06       Impact factor: 2.701

6.  Effects of heating or ultrasound treatment on the enzymolysis and the structure characterization of hempseed protein isolates.

Authors:  Shenyan Wang; Juanhong Wang; Feng Xue; Chen Li
Journal:  J Food Sci Technol       Date:  2019-06-06       Impact factor: 2.701

7.  Production of Alkaline Proteases using Aspergillus sp. Isolated from Injera: RSM-GA Based Process Optimization and Enzyme Kinetics Aspect.

Authors:  Surafel Mustefa Beyan; S Venkatesa Prabhu; Tsegazeab K Mumecha; Mesfin T Gemeda
Journal:  Curr Microbiol       Date:  2021-03-29       Impact factor: 2.188

8.  Production of wheat gluten hydrolyzates by enzymatic process at high pressure.

Authors:  Namsoo Kim
Journal:  Food Sci Biotechnol       Date:  2017-08-02       Impact factor: 2.391

9.  Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases.

Authors:  Sornchai Sinsuwan; Sureelak Rodtong; Jirawat Yongsawatdigul
Journal:  World J Microbiol Biotechnol       Date:  2012-05-29       Impact factor: 3.312

10.  Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity.

Authors:  Seung Hyun Koo; In Young Bae; Suyong Lee; Dae-Hee Lee; Byung-Serk Hur; Hyeon Gyu Lee
Journal:  J Food Sci Technol       Date:  2011-09-21       Impact factor: 2.701
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