Enzymatic Liberation of Amino Acids from Different Proteins
- 1 February 1953
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 49 (2), 221-229
- https://doi.org/10.1093/jn/49.2.221
Abstract
It was found that the rate and extent of liberation of amino acids from beef, casein and zein, when measured chemically, were approximately the same, with beef being hydrolyzed slightly more rapidly than the other two proteins. Wide variations occurred in the liberation of amino acids from the proteins when measured microbiologically; however, it again appeared that beef was hydrolyzed slightly more rapidly than the other two proteins. Microbiologically available arginine appeared to be liberated from all proteins studied very rapidly during the pepsin stage of digestion.Keywords
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