D. S. Myagkonosov

Hydrolysis of Dairy and Meat Substrates by Chicken vs. Porcine Pepsin

Commercial hydrolysis requires maximizing product yields while minimizing operational costs. This article describes the optimal parameters for pepsin-catalyzed hydrolysis (enzyme origin, temperature, and pH) to achieve the highest efficiency using biologically valuable whey, casein, and meat protein substrates.WPC-80 w...