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Studies on protein hydrolysis. VI. —Some observations on the foaming characteristics of antigenic and non‐antigenic casein hydrolysates
Author(s) -
Bertok E. I.,
Henneberry G. O.,
Baker B. E.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740121209
Subject(s) - antigenicity , hydrolysate , casein , hydrolysis , chemistry , antigen , in vivo , biochemistry , food science , biology , microbiology and biotechnology , immunology
The antigenicity of twenty‐eight samples of enzymic casein hydrolysates was determined by in vivo tests and their foaming properties studied. the results show that hydrolysates which produce stable foam tend to be antigenic.