Construct · 1 fields · 1 citations

degree of hydrolysis: a standalone construct

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degree ofhydrolysis1 CONSTRUCTDegree of hydrolysisADLER-NISSEN · FOOD CHEMISTRY

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Food chemistry

the percentage of peptide bonds cleaved in a protein hydrolysate, a key index of hydrolysis extent and functional properties.

In food chemistry, degree of hydrolysis refers to the percentage of peptide bonds cleaved in a protein hydrolysate, a key index of hydrolysis extent and functional properties. This meaning comes from Adler-Nissen (1979) in Journal of Agricultural and Food Chemistry.[1]

Unit
Recovery means
Measured by

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Nearby constructs

degree1 fields · 1 citationsanchor · a standalone constructextent1 fields · 1 citationsanchor · a standalone constructindex5 fields · 11 citationsjingle · one word, five constructs

References

  1. Adler-Nissen, J. (1979). Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. Journal of Agricultural and Food Chemistry, 27(6), 1256-1262. https://doi.org/10.1021/jf60226a042

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