«The effect of alcalase, neutrase, trypsin and their combined system, i.e. alcalase - neutrase and trypsin - neutrase, under two different
hydrolysis conditions, i.e. pH - controlled and pH - spontaneous drop, on the formation of ACE - inhibitory peptides and the characteristics of WPI hydrolysate was investigated.
Wang and colleagues published their study in International Journal of Food Science and Technology («Effect of Enzyme Type and
Hydrolysis Conditions on the In Vitro Angiotensin I - converting Enzyme Inhibitory Activity and Ash Content of Hydrolyzed Whey Protein Isolate.»
Not exact matches
Forthcoming evaluations of GRE
hydrolysis under different
conditions would provide more information about its possible transformations.
The
conditions for the treatments were of minor importance for resistant starch (RS) formation and
hydrolysis results, as compared to the proportion of amylose.