Ccxvii. the Proteolytic Enzymes of Sprouted Wheat. Iii
نویسنده
چکیده
IN two previous communications the author [1936, 1, 2] has described the chief properties of the proteinase and dipeptidase found in aqueous extracts of sprouted wheat. The present paper is a continuation of these studies and deals primarily with the action of the proteinase on gelatin, ovalbumin and on the principal proteins of wheat, namely, gliadin and glutenin, both separately and in the form of gluten. EXPERIMENTAL
منابع مشابه
Lxxx. the Proteolytic Enzymes of Sprouted Wheat
ALTHOUGH previous work has shown the presence of proteolytic activity in wheat and wheat flour, attention has been focused on the fate of the wheat proteins rather than on the nature of the enzymic processes [Sharp and Elmer, 1924; Johnson et al., 1929; Brownlee and Bailey, 1930]. Although the proteolytic activity of wheat is very slight [Cairns and Bailey, 1928; Herd, 1931; Landis, 1935] it ma...
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