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Application of the plastein reaction to caseins and to skim-milk powder. I. Protein hydrolysis and plastein formation



Application of the plastein reaction to caseins and to skim-milk powder. I. Protein hydrolysis and plastein formation



Journal of Dairy Research 49(2): 265-278



With either sodium caseinate or dried skim milk, additions of pepsin, chymotrypsin or Alcalase and an incubation time of 24 h at 37 deg C gave the best hydrolysates for subsequent plastein production.

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Accession: 000824151

Download citation: RISBibTeXText

DOI: 10.1017/s0022029900022366



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