BiophysicsbioRxivPreprint
Substrate accessibility of bovine milk proteins to a Pseudomonas metalloprotease reveals why caseins are more readily hydrolysed than whey proteins
The paper shows that caseins are more hydrolyzed than whey proteins by a metalloprotease due to differences in substrate accessibility across contiguous regions, not just single residues.
DOI 10.64898/2026.10.02.756230