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Enzymic hydrolysis of food protein for amino acid analysis. I. Solubilization of the protein

✍ Scribed by Nair, Baboo M.; Oste, Richard; Asp, Nils G.; Dahlqvist, Arne

Book ID
121343688
Publisher
American Chemical Society
Year
1976
Tongue
English
Weight
445 KB
Volume
24
Category
Article
ISSN
0021-8561

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πŸ“œ SIMILAR VOLUMES

Studies on protein hydrolysis. I.β€”prelim
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✍ T. K. Murray; B. E. Baker πŸ“‚ Article πŸ“… 1952 πŸ› John Wiley and Sons 🌐 English βš– 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