| Título: | Studies on the hydrolysis of casein. |
| Autores: | Pedersen, Jorgen. W. |
| Fecha: | 1953 |
| Publicador: | McGill University - MCGILL |
| Fuente: |
 |
| Tipo: | Electronic Thesis or Dissertation |
| Tema: | Agricultural Chemistry. |
| Descripción: | A great part of our modern knowledge about the structure and composition of proteins originates from the analysis of the products formed by their hydrolysis. Since Braconnot, in 1820, hydrolysed gelatin with dilute sulfuric acid, proteins have been hydrolysed with acids at concentrations as high as sixteen normal. Hydrolysis has also been effected by heating proteins with barium hydroxide solutions or other alkalies and by incubating them with pancreatic and other proteolytic enzymes. |
| Idioma: | en |
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