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In this work, the hydrolysis of casein by lumbrokinase in the presence of ionic liquids (ILs) was studied. The experimental results indicated that the effects of ILs on the casein hydrolysis depended on their concentrations; at low IL concentration, the addition of ILs could remarkably increase the lumbrokinase activity due to enhancing the hydrophilicity of casein by forming the IL-casein complex...
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