Fig. 2. Digestibility in vitro of sodium caseinate and heated sodium caseinates by a mixture of trypsin and a-chymotrypsin (0.08%) at pH 7.8 and 373C; assayed by reaction with o-phthaldialdehyde.
Fig. 2. Digestibility in vitro of sodium caseinate and heated sodium caseinates by a mixture of trypsin and a-chymotrypsin (0.08%) at pH 7.8 and 373C; assayed by reaction with o-phthaldialdehyde.