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Das Lab und seine Wirkung auf das Casein der Milch XIII.Untersuchung der bei der Labung in Freiheit gesetzten Peptide
Author(s) -
Nitschmann Hs.,
Henzi R.
Publication year - 1959
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19590420629
Subject(s) - chemistry , casein , food science , chromatography
In a neutral sodium caseinate solution the enzyme rennin quickly sets free a number of peptides. They are found in the supernatant, when, after the action of the enzyme, the paracasein is precipitated at pH 4,7.