LIBERATION OF AMINO ACIDS FROM RAW AND HEATED CASEIN BY ACID AND ENZYME HYDROLYSIS
Open Access
- 1 November 1948
- journal article
- research article
- Published by Elsevier in Journal of Biological Chemistry
- Vol. 176 (2), 467-476
- https://doi.org/10.1016/s0021-9258(19)52663-1
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- THE UTILIZATION OF PEPTIDES BY LACTIC ACID BACTERIAJournal of Biological Chemistry, 1948
- FACTORS AFFECTING THE AVAILABILITY OF LYSINE IN HEAT-PROCESSED CASEINJournal of Biological Chemistry, 1948
- A UNIFORM MEDIUM FOR DETERMINATION OF AMINO ACIDS WITH VARIOUS MICROORGANISMSJournal of Biological Chemistry, 1948
- CYSTINE AND RELATED COMPOUNDS IN THE NUTRITION OF LACTIC ACID BACTERIAJournal of Biological Chemistry, 1947
- LIBERATION OF ESSENTIAL AMINO ACIDS FROM RAW, PROPERLY HEATED, AND OVERHEATED SOY BEAN OIL MEALJournal of Biological Chemistry, 1947
- THE EFFECT OF PROTEOLYTIC ENZYMES ON RAW AND HEATED CASEINJournal of Biological Chemistry, 1946
- GASOMETRIC DETERMINATION OF GLUTAMINE AMINO ACID CARBOXYL NITROGEN IN PLASMA AND TISSUE FILTRATES BY THE NINHYDRIN-CARBON DIOXIDE METHODPublished by Elsevier ,1945
- THE SPECIFICITY OF THE LEUCINE, ISOLEUCINE, AND VALINE REQUIREMENTS OF LACTOBACILLUS ARABINOSUS 17-5Published by Elsevier ,1945
- The Effect of Amino-Acid Supplements and of Variations in Temperature and Duration of Heating Upon the Biological Value of Heated CaseinJournal of Nutrition, 1938
- THE EFFECT OF DRY HEAT AND DILUTE ALKALI ON THE LYSINE CONTENT OF CASEINPublished by Elsevier ,1934