참고문헌 (42)

1. Food Research International Acchouri 31 617 1998 10.1016/S0963-9969(98)00104-5 Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates 

   상세보기

2. Journal of Agricultural and Food Chemistry Adler-Nissen 27 1256 1979 10.1021/jf60226a042 Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid 

   상세보기

3. 10.1021/jf60226a042 Adler-Nissen, J. (1979b). Determination of the degree of hydrolysis of food protein hydrolysates by the trinitrobenzenesulfonic acid method. Novo Enzyme Products Ltd., Technical Information, TN/004. 

   상세보기

4. Adler-Nissen 1986 Enzymic hydrolysis of food proteins 

5. 10.1021/bk-1979-0092.ch007 Adler-Nissen, J. & Olsen, H. S. (1979). The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein. In: Pour-El, A. (Eds.), Functionality and protein structure (pp. 125-146). ACS Symposium Series: Vol. 92. Washington, DC: The Chemical Society. 

   

6. AOAC (1995). Official methods of analysis (p. 7). Washington, DC: Horowitz. 

7. Journal of Agricultural and Food Chemistry Caer 41 544 1993 10.1021/jf00028a007 Proteolysis susceptibility and amino group accessibility to trinitrobenzenesulphonic acid of legumin during its glycosylation 

   상세보기

8. Journal of Dairy Research Camacho 68 251 2001 10.1017/S0022029901004824 Correlation of base consumption with the degree of hydrolysis in enzymic protein hydrolysis 

   상세보기

9. Biochimica et Biophysica Acta Chen 576 440 1979 10.1016/0005-2795(79)90419-7 Fluorescence properties of o-phthaldialdehyde derivatives of amino acids 

   상세보기

10. Journal of Dairy Science Church 66 1219 1983 10.3168/jds.S0022-0302(83)81926-2 Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins 

    상세보기

11. Analytical Biochemistry Church 146 343 1985 10.1016/0003-2697(85)90549-4 An o-phthalaldehyde spectrophotometric assay for proteinases 

    상세보기

12. Journal of Food Science Doucet 66 711 2001 10.1111/j.1365-2621.2001.tb04626.x Rheological characterisation of a gel formed during extensive enzymatic hydrolysis 

    상세보기

13. Methods in Enzymology Fields 25 464 1971 10.1016/S0076-6879(72)25042-X The rapid determination of amino groups with TNBS 

    

14. International Dairy Journal Flanagan 12 737 2002 10.1016/S0958-6946(02)00067-5 Functionality of bacillus hydrolysates of sodium caseinate 

    상세보기

15. Milchwissenschaft Frister 41 483 1986 Modifizierte OPA-Methode zur charakterisierung von proteolyse-produkten 

16. Fresenius Journal of Analytical Chemistry Frister 330 631 1988 10.1007/BF00473782 OPA method modified by use of N,N-dimethyl-2-mercaptoethylammonium chloride as thiol component 

    상세보기

17. Analytical Biochemistry Garcia Alvarez-Coque 180 172 1989 10.1016/0003-2697(89)90107-3 Studies on the formation and stability of isoindoles derived from amino acids, o-phthalaldehyde and N-acetyl-l-cysteine 

    상세보기

18. Analytical Biochemistry Garcia Alvarez-Coque 178 1 1989 10.1016/0003-2697(89)90346-1 Formation and instability of o-phthalaldehyde derivatives of amino acids 

    상세보기

19. Anaytical Biochemistry Habeeb 14 328 1966 10.1016/0003-2697(66)90275-2 Determination of free amino groups in proteins by trinitrobenzenesulphonic acid 

    상세보기

20. Journal of Dairy Research Humbert 57 143 1990 10.1017/S0022029900026716 Measurement of proteolysis in milk and cheese using trinitrobenzenesulphonic acid and a new dissolving reagent 

    상세보기

21. Journal of Food Science Hung 49 1535 1984 10.1111/j.1365-2621.1984.tb12839.x Relative tryptic digestion rates of food proteins 

    상세보기

22. Colloids and Surfaces B: Biointerfaces Ipsen 21 173 2001 10.1016/S0927-7765(01)00170-9 Effect of limited hydrolysis on the interfacial rheology and foaming properties of β-lactoglobulin A 

    상세보기

23. International Dairy Journal Ju 8 303 1998 10.1016/S0958-6946(98)00085-5 Gelation of hydrolysates of a whey protein isolate induced by heat, proteinase, salts and acid 

    상세보기

24. Journal of Dairy Research Juffs 42 277 1975 10.1017/S0022029900015314 Proteolysis detection in milk. IV. Starch gel electrophoresis and formol titration 

    상세보기

25. Journal of Food Science Keuhler 39 379 1974 10.1111/j.1365-2621.1974.tb02899.x Effect of enzymatic hydrolysis on some functional properties of whey protein 

    상세보기

26. International Dairy Journal Lieske 6 13 1996 10.1016/0958-6946(94)00049-2 Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration 

    상세보기

27. Process Biochemistry Margot 29 257 1994 10.1016/0032-9592(94)80066-9 Continuous monitoring of enzymatic whey protein hydrolysis. Correlation of base consumption with soluble nitrogen content 

    상세보기

28. Analyst Medina Hernandez 115 1125 1990 10.1039/AN9901501125 Determination of the protein and free amino acid content in a sample using o-phthalaldehyde and N-acetyl-l-cysteine 

    상세보기

29. Frenesius Journal of Analytical Chemistry Medina Hernandez 338 62 1990 10.1007/BF00322787 Evaluation of the proteolysis degree with the o-phthaldialdehyde/N-acetyl-l-cysteine reagent 

    상세보기

30. Journal of Dairy Scence Medina Hernandez 74 1779 1991 10.3168/jds.S0022-0302(91)78342-2 Use of the o-phthalaldehyde and N-acetyl-l-cysteine reagent in the evaluation of milk proteins 

    상세보기

31. Food Chemistry and Toxicology Nielsen 66 642 2001 Improved method for determining food protein degree of hydrolysis 

32. Journal of Biochemistry (Japan) Okuyama 47 454 1960 10.1093/oxfordjournals.jbchem.a127083 On the preparation and properties of 2, 4, 6-trinitrophenyl- amino acids and peptides 

    상세보기

33. International Dairy Journal Otte 9 801 1999 10.1016/S0958-6946(99)00151-X Protease-induced gelation of unheated and heated whey proteins 

    상세보기

34. New Zealand Journal of Dairy Science and Technology Pearce 14 233 1979 Use of fluorescamine to determine the rate of release of caseino-macropeptide in rennet-treated milk 

35. Journal of Food Science Pearce 53 585 1988 10.1111/j.1365-2621.1988.tb07723.x Ninhydrin assay for proteolysis in ripening cheese 

    상세보기

36. Journal of Dairy Research Polychroniadou 55 585 1988 10.1017/S0022029900033379 A simple procedure using trinitrobenzenesulphonic acid for monitoring proteolysis in cheese 

    상세보기

37. Rhodia Inc. Technical Bulletin: TB DEB 99-11.0. 

38. Food Chemistry Silvestre 60 263 1997 10.1016/S0308-8146(96)00347-0 Review of methods for the analysis of protein hydrolysates 

    상세보기

39. Journal of Food Science Slattery 63 418 1998 10.1111/j.1365-2621.1998.tb15755.x Functional properties and bitterness of sodium caseinate hydrolysates prepared with a Bacillus proteinase 

    상세보기

40. Analytical Biochemistry Svedas 101 188 1980 10.1016/0003-2697(80)90059-7 The interaction of amino acids with o-phthaldialdehyde 

    상세보기

41. Swaisgood 1 1982 Developments in dairy chemistry-1 Chemistry of milk protein 

42. Canadian Institute of Science and Technology Journal Turgeon 24 14 1991 10.1016/S0315-5463(91)70013-8 Comparaison de trois methodes pour la mesure du degre d’hydrolyse de proteines laitieres modifiees enzymatiquement 

    상세보기