Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates
Ousmane Suwareh, David Causeur, Steven Le Feunteun, Julien Jardin, Valérie Briard-Bion, Stéphane Pezennec, Françoise Nau
Topics & Concepts
OvalbuminChemistryHydrolysisPepsinPeptidePeptide bondCleavage (geology)BiophysicsDenaturation (fissile materials)ChromatographyBiochemistryEnzymeMaterials scienceNuclear chemistryBiologyAntigenGeneticsComposite materialFracture (geology)Proteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality