𝔖 Bobbio Scriptorium
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Dietary enzymic hydrolysates of protein with reduced bitterness

✍ Scribed by K. MARY CLEGG; A. D. McMILLAN

Book ID
108800393
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
511 KB
Volume
9
Category
Article
ISSN
0950-5423

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📜 SIMILAR VOLUMES

Studies on protein hydrolysis. I.—prelim
Studies on protein hydrolysis. I.—preliminary observations on the taste of enzymic protein-hydrolysates
✍ T. K. Murray; B. E. Baker 📂 Article 📅 1952 🏛 John Wiley and Sons 🌐 English ⚖ 525 KB

## Abstract The influence of various factors such as type of protein, extent of hydrolysis, and nature of enzyme preparation on the development of undesirable flavours in enzymic protein‐hydrolysates has been investigated. Of the proteins studied, gelatin gave the blandest‐tasting product and casei

Studies on protein hydrolysis. IV.—Furth
Studies on protein hydrolysis. IV.—Further Observations on the Taste of Enzymic Protein Hydrolysates
✍ J. W. Carr; T. C. Loughheed; B. E. Baker 📂 Article 📅 1956 🏛 John Wiley and Sons 🌐 English ⚖ 684 KB

## Abstract Enzymic hydrolysates have been prepared from α‐, β‐ and γ‐fractions of the casein complex by use of trypsin, and from commercial muriatic casein by use of crystalline trypsin and of crystalline chymotrypsin. These hydrolysates had a bitter taste. Muriatic casein was incubated with dilu