A method for the fractional analysis of incomplete protein hydrolysates

Abstract

The constituents of an enzymatic hydrolysate of protein can be divided according to their complexity, into six fractions; protein, metaprotein, proteose, peptone, subpeptones, and amino acids. A method for the quantitative estimation of these fractions was devised in order to secure more definite information regarding the changes occurring during hydrolysis than is obtained by the usual free amino nitrogen determinations. The method has stood the test of continued use by different workers for over a year, and has given consistently accurate results.

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