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A procedure using immobilized enzymes has been developed to obtain protein hydrolysates with a high Fischer's ratio (branched-chain amino acids/aromatic amino acids (AAA)) from bovine casein. Pre-digestion with trypsin was followed by treatment with chymotrypsin, which generated a hydrolysate enriched in peptides with AAA at the carboxyl end. Carboxypeptidase A was then used to remove these AAA. A...
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