Solubilization of cheese whey protein by trypsin and a process to recover the active enzyme from the digest
Porcine trypsin (EC 3.4.4.4) converted, within approximately 2 hr at 50°C, its 1000‐fold weight of water‐insoluble, heat‐denaturated cheese whey protein into a water‐soluble product. In the course of this digestion, the enzyme increased the α‐amino nitrogen of the protein by a factor of >20, from...
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| Veröffentlicht in: | Biotechnology and bioengineering 1978-08, Vol.20 (8), p.1173-1185 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
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