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Abstract
Publisher Summary Enzymatic hydrolysis helps in assessment of the nutritional value of proteins in food science, the gentle and limited alteration of cells and cellular organelles in cell biology, to the chemical analysis of protein structure in biochemistry. Complete enzymatic hydrolysis of proteins allows quantitative recovery of amino acids that are unstable in acid or alkali, both primary amino acids and many of the co– and posttranslationally modified secondary amino acids. This chapter deals with the enzymatic hydrolysis of wool, wool cuticle, and its morphological subunits with respect to the distribution of diagnostic components in the fiber. Since, wool is subjected to drastic chemical treatments during industrial processing, therefore in some cases specific degradation of definite morphological components, such as exocuticle and nonkeratinous proteins is also observed. Keratins and nonkeratinous proteins have been defined on the basis of relative resistance to digestion by proteolytic enzymes and results from microscopic studies. The procedure for complete enzymatic hydrolysis of keratins is improved for application to wool keratins. Diagnostic components can be quantitated, permitting a correlation between morphological and chemical changes in the fiber to be made.
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