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Pyrrolidone Carboxylic Acid in Enzymatic Casein Hydrolysates

✍ Scribed by ÅQVIST, STIG ;WRETLIND, ARVID

Book ID: 114863288
Publisher: John Wiley and Sons
Year: 1957
Tongue: English
Weight: 724 KB
Volume: 39
Category: Article
ISSN: 0001-6772
DOI: 10.1111/j.1748-1716.1957.tb01416.x

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Occurrence of free phosphoserine (SerP) in ripened cheeses was investigated to clarify whether this amino acid can be directly released from casein by enzymatic attack. Free amino acids extracted from cheese were separated by IEC or RP-HPLC and the peak of SerP always eluted close to unretained mate