Enzymes for production of whey protein hydrolysates and other value‑added products
Whey is a byproduct of dairy industries, the aqueous portion which separates from cheese during the coagulation of milk. It represents approximately 85–95% of milk’s volume and retains much of its nutrients, including functional proteins and peptides, lipids, lactose, minerals, and vitamins. Due...
| Autores principales: | , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2025
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/22218 https://doi.org/10.1007/s00253-024-13117-2 |
Ejemplares similares: Enzymes for production of whey protein hydrolysates and other value‑added products
- Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
- Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying
- Characterization of novel proteases identified by metagenomic analysis from dairy stabilization ponds
- Biomass production in whey permeate and spray drying of a potential probiotic strain from human breast milk, Bifidobacterium animalis subsp. lactis INL1
- Study of the effects of spray drying in whey‐starch on the probiotic capacity of Lactobacillus rhamnosus 64 in the gut of mice
- β-Galactosidases from a Sequence-Based Metagenome: Cloning, Expression, Purification and Characterization