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Proteolytic enzymes reactions on wool yarn and surfactants effects on the enzyme treatment

✍ Scribed by Mokhtar Arami; Firozmeher Mazaheri; Maryam Jafar Beglou

Book ID
107627876
Publisher
The Korean Fiber Society
Year
2009
Tongue
English
Weight
701 KB
Volume
10
Category
Article
ISSN
1229-9197

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The effect of proteolytic enzyme preparations such as Proteopol PB (bacterial origin), ficin, and pancreatin on the thermostability of egg-white proteins during pasteurization was investigated. Proteolytic activities of each enzyme were measured at three different doses which were calculated by the