Cereal Chem 61:316 - 320.  |  VIEW ARTICLE
Enzymic Solubilization of Cereal Proteins by Commercial Proteases.

C. Nkonge and G. M. Ballance. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Commercial sources of trypsin, alpha-chymotrypsin, pronase, papain, and thermolysin were tested for their ability to solubilize cereal protein from seven different cereals. Trypsin and alpha-chymotrypsin were relatively poor in this ability, whereas the remaining three enzymes were generally able to solublilize better than 90% of the total protein. Although pronase was the most effective overall, papain was superior in its ability to solubilize oat protein. Variations in the completeness of solubilization and degree of hydrolysis were noted between the various cereals and also among clultivars within a given cereal.