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“Chemical modifications of the ovomucoid by several reagents which formed more acidic derivatives increased by several fold the rate of interaction with α-chymotrypsin.”
Archives of biochemistry and biophysics • 1966 | View Paper
“It is found that α-chymotrypsin significantly shortens the gelation time from 8 days (or no gelation occurred within 2 weeks) to 10 min-4 h depending on the structure of amino acid derivatives.”