Abstract
ACID hydrolysis of casein usually results in the complete destruction of tryptophane and the formation of large amounts of humin. White and Sayers1 reported that casein could be hydrolysed with very dilute sulphuric acid without complete loss of tryptophane. Other workers have reported that reducing agents such as stannous chloride and titanous chloride prevent humin formation2,3. Rigby4 claims that nascent hydrogen helps to prevent destruction of tryptophane during the hydrolysis of casein with sulphuric acid.
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References
White, A., and Sayers, M. A., J. Biol. Chem., 161, 485 (1945).
Hlasiwetz, H., and Habermann, J., Ann., 159, 304 (1871).
Sullivan, M. X., and Hess, W. C., J. Biol. Chem., 117, 423 (1937).
Rigby, F. L., Canadian Patent No. 476,388, Aug. 28, 1951.
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PEDERSEN, J., BAKER, B. Hydrolysis of Casein with Sulphur Dioxide. Nature 169, 928 (1952). https://doi.org/10.1038/169928a0
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DOI: https://doi.org/10.1038/169928a0
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