Comparison of the rates of hydrolysis of 200 mg. of gelatin by 16.0 pg. of ficin, papain and bromelin at pH 7.50 and 33.9" C

From

Bighead Carp: Effect of Drying Methods, Protein Hydrolysis Using Enzymes and Technical Methods and Study Fraction of Protein Peptides

Kamal- Alahmad, Wenshui Xia, Jiang Qixing, Mohammed Abdalla

Journal of Food and Nutrition Research. 2020, 8(11), 646-657 doi:10.12691/jfnr-8-11-5