Quantitative peptide release kinetics to describe the effect of pH on pepsin preference

Towards absolute quantification of protein genetic variants in Pisum sativum extracts

(2023) Gijs J.C. Vreeke et al.   ANALYTICAL BIOCHEMISTRY

The path of proteolysis by bovine chymotrypsin

(2023) Gijs J.C. Vreeke et al.   FOOD RESEARCH INTERNATIONAL

A method to identify and quantify the complete peptide composition in protein hydrolysates

(2022) Gijs J.C. Vreeke et al.   ANALYTICA CHIMICA ACTA

Modeling of Proteolysis of β-Lactoglobulin and β-Casein by Trypsin with Consideration of Secondary Masking of Intermediate Polypeptides

(2022) Mikhail M. Vorob’ev   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Whey protein-derived peptides: The impact of chicken pepsin hydrolysis upon whey proteins concentrate on their biological and technological properties

(2022) Afaf Kheroufi et al.   INTERNATIONAL DAIRY JOURNAL

Statistical modeling of in vitro pepsin specificity

(2021) Ousmane Suwareh et al.   FOOD CHEMISTRY

In vitro-in silico screening strategy and mechanism of angiotensin I-converting enzyme inhibitory peptides from α-lactalbumin

(2021) Dewei Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Docking interactions determine early cleavage events in insulin proteolysis by pepsin: Experiment and simulation

(2020) Michał Koliński et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Catalytic Site pKa Values of Aspartic, Cysteine, and Serine Proteases: Constant pH MD Simulations

(2020) Florian Hofer et al.   Journal of Chemical Information and Modeling

Flexible docking of peptides to proteins using CABS‐dock

(2019) Mateusz Kurcinski et al.   PROTEIN SCIENCE

Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions

(2018) Damien J.L. Mat et al.   FOOD CHEMISTRY

Influence of substrate concentration on the extent of protein enzymatic hydrolysis

(2018) Yuxi Deng et al.   INTERNATIONAL DAIRY JOURNAL

Towards predicting protein hydrolysis by bovine trypsin

(2018) Yuxi Deng et al.   PROCESS BIOCHEMISTRY

Dynamic gastric digestion of a commercial whey protein concentrate†

(2017) Beatriz Miralles et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

In silico modeling of protein hydrolysis by endoproteases: a case study on pepsin digestion of bovine lactoferrin

(2017) Alberto Tonda et al.   Food & Function

Demasking kinetics of peptide bond cleavage for whey protein isolate hydrolysed by Bacillus licheniformis protease

(2016) Mikhail M. Vorob’ev et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Spontaneous, non-enzymatic breakdown of peptides during enzymatic protein hydrolysis

(2015) Claire I. Butré et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Introducing enzyme selectivity: a quantitative parameter to describe enzymatic protein hydrolysis

(2014) Claire I. Butré et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Influence of water availability on the enzymatic hydrolysis of proteins

(2014) Claire I. Butré et al.   PROCESS BIOCHEMISTRY

Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species

(2014) Simon M. Loveday et al.   Food & Function

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Quantification of two-step proteolysis model with consecutive demasking and hydrolysis of peptide bonds using casein hydrolysis by chymotrypsin

(2013) Mikhail M. Vorob’ev   BIOCHEMICAL ENGINEERING JOURNAL

Demasking rate constants for tryptic hydrolysis of β-casein

(2013) M.M. Vorob'ev et al.   INTERNATIONAL DAIRY JOURNAL

In-Source Fragmentation and the Sources of Partially Tryptic Peptides in Shotgun Proteomics

(2012) Jong-Seo Kim et al.   JOURNAL OF PROTEOME RESEARCH

α-Lactalbumin solubilisation from a precipitated whey protein concentrates fraction: pH and calcium concentration effects

(2011) Ayoa Fernández et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Directing the Oligomer Size Distribution of Peroxidase-Mediated Cross-Linked Bovine α-Lactalbumin

(2010) Walter H. Heijnis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural characterization of the molten globule of α-lactalbumin by solution X-ray scattering

(2010) Mikio Kataoka et al.   PROTEIN SCIENCE

Specificity of immobilized porcine pepsin in H/D exchange compatible conditions

(2008) Yoshitomo Hamuro et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY