ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
This is an exploratory account of the feasibility of using a pH stat to measure tryptic hydrolysis of soy flours that had been heated to different extents. Initial rates of hydrolysis could be determined in 1 to 2 min, and by measuring proteolysis rates at several trypsin amounts, useful information about residual trypsin inhibitor and about heat denaturation of the soy protein could be obtained. There were variations in rates due to substrate concentrations and due to instrumental parameters that need to be understood to take full advantage of this method.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07482.x
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