๐”– Bobbio Scriptorium
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ON THE HYDROLYSIS OF PROTEINS IN THE PRESENCE OF EXTRANEOUS MATERIALS AND ON THE ORIGIN AND NATURE OF THE "HUMIN" OF A PROTEIN HYDROLYSATE

โœ 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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๐Ÿ“œ SIMILAR VOLUMES


Studies on protein hydrolysis. I.โ€”prelim
โœ T. K. Murray; B. E. Baker ๐Ÿ“‚ Article ๐Ÿ“… 1952 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 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 proteinโ€hydrolysates has been investigated. Of the proteins studied, gelatin gave the blandestโ€tasting product and casei

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โœ J. W. Carr; T. C. Loughheed; B. E. Baker ๐Ÿ“‚ Article ๐Ÿ“… 1956 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 684 KB

## Abstract Enzymic hydrolysates have been prepared from ฮฑโ€, ฮฒโ€ and ฮณโ€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