Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins
Francesca Accardo, Giulia Leni, Tullia Tedeschi, Barbara Prandi, Stefano Sforza
Topics & Concepts
ChemistryHydrolysisWhey proteinExtraction (chemistry)Amino acidRacemizationChromatographyYield (engineering)Protein digestibilityDegradation (telecommunications)Food scienceBiochemistryOrganic chemistryMaterials scienceMetallurgyComputer scienceTelecommunicationsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality