ON THE HYDROLYSIS OF PROTEINS IN THE PRESENCE OF EXTRANEOUS MATERIALS AND ON THE ORIGIN AND NATURE OF THE "HUMIN" OF A PROTEIN HYDROLYSATE
โ Scribed by Gortner, R. A.
- Book ID
- 121115194
- Publisher
- American Association for the Advancement of Science
- Year
- 1918
- Tongue
- English
- Weight
- 220 KB
- Volume
- 48
- Category
- Article
- ISSN
- 0036-8075
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๐ SIMILAR VOLUMES
## 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 proteinโhydrolysates has been investigated. Of the proteins studied, gelatin gave the blandestโtasting product and casei
## Abstract Enzymic hydrolysates have been prepared from ฮฑโ, ฮฒโ and ฮณโfractions 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