Publication | Open Access

Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin

Protein ChemistryHydrolysis TemperatureEngineeringBiochemistryNative Alpha-lactalbuminNatural SciencesBioanalysisBiochemical EngineeringBiotechnologyAlternative Protein SourceSelective HydrolysisProtein EngineeringBiomolecular EngineeringProtein Purification