The treatment of milk with trypsin (3.4.4.4) increases the resistance of milk lipids to oxidation as demonstrated by flavor scores and thiobarbiturie acid. Evidence from milk points to the conclusion that ~he antioxygenic effect of the enzyme is due to its ability to increase the copper binding capacity of milk and is a function of the degree of proteolysis. Electrophoretic analysis of major milk proteins revealed that trypsin hydrolyzes casein but not the fl-lactog]obulins.
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Limi et al. (1972) studied this question.
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