J. M. Nelson, Edward G. Griffin
1916 Journal of the American Chemical Society  
1109 various salts tried, NH4Cl and CaClz had the greatest accelerating effect on the rate of protein cleavage. The proteolytic enzymes present in wheat flour caused a more rapid hydrolysis of the proteins when desiccated egg albumen was present, but not when casein was used.
doi:10.1021/ja02262a018 fatcat:jyeax5zlefcqhadycwlh2njilq