Effects of γ-Ray Irradiation upon Milk and Milk Proteins:Part III. Digestion of γ-Irradiated Casein by Some Proteolytic Enzymes
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Changes in digestion of γ-irradiated casein solution by trypsin, rennet, papain and pepsin were studied.Temperatures during irradiation were at 20, 0 and -78°C.<BR>Amount of free tyrosine (Tyr) and non-protein nitrogen (NPN) which had been degraded from casein, increased progressively during irradiation.<BR>Four enzymes liberated highly less amounts of Tyr and NPN from casein irradiated at 20 and 0°C up to 2.4 Mrads than from non-irradiated ones. After irradiation at -78°C liberation of Tyr and NPN by these enzymes decreased slightlycompared with that of non-irradiated casein. There were less amounts of Tyr and NPN liberated after irradiation with dose of 2.4 Mrads at 0°C than those at 20°C.
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