منابع مشابه
Characterization of casein hydrolysates derived from enzymatic hydrolysis
BACKGROUND Casein is the main proteinaceous component of milk and has made us interest due to its wide applications in the food, drug, and cosmetic industries as well as to its importance as an investigation material for elucidating essential questions regarding the protein chemistry. Enzymatic hydrolysis is an important method commonly used in the modification of protein structure in order to ...
متن کاملCasein hydrolysis by immobilized enzymes in a torus reactor
A torus reactor was used to perform hydrolysis of casein with a protease immobilized on beads. Chitosan beads with two different sizes were tested as immobilization matrices. The mechanical resistance of beads in the torus reactor was tested for different times and rotation speeds. Chitosan beads were considered to be suitable as an immobilizing support. The more stable hydrolysis rates in succ...
متن کاملThe effect of enzymatic hydrolysis on the nutritive value of casein; digestion of casein with bacterial and fungal enzymes.
Studies by Christensen et wl. (1, 2) and by -4llison and associates (3) have demonstrated that the urinary excretion of peptides is greater than the urinary excretion of free amino acids following the infusion of partial hydrolysates of casein or of fibrin. Christensen and coworkers have shown also that infusion of these hydrolysates results in a greater persistence of peptides in the plasma th...
متن کاملDetermination of the degree of hydrolysis of partial acid hydrolysates of casein and fibrin.
White and Elman (1) in 1942 described condit,ions for the partial acid hydrolysis of proteins under which most of the tryptophane was retained undamaged. These hydrolysates appeared suitable for intravenous injection, as was reported briefly in the same communication. Studies have since been carried out by Risser, Schenck, and Frost (2) in these laboratories which demonstrate that partial acid ...
متن کاملHydrolysis of casein: a differential aid for the indentification of Serratia marcescens.
Through the hydrolysis of casein, a cultural characteristic has been established in the preliminary identification of Serratia marcescens. Compared against 438 strains of the families, Pseudomonadaceae and Enterobacteriaceae, this organism has a reproducible capability to decompose casein, while most other Gram-negative bacilli failed to produce any hydrolysis, or, at the most, hazy zones only....
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1911
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)91471-7