Solubility in enzyme solutions

Solubilisation of protein by purified enzymes from fungi and bacteria has been widely investigated as a means of estimating degradability. Different proteases have given varying results when compared with the in sacco technique. This is not unexpected in view of the fact that a single enzyme is being used to simulate the action of the complex multi-enzyme system of the rumen. As with the buffer solutions, accuracy of predictor is over a range of foods but improves when the technique is applied within food types.