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Zotova K.V., Kuchina Yu.A., Shironina A.Yu., Novikov V.Yu., Derkach S.R.

Influence of enzymic hydrolysis duration on properties of protein hydrolysates

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Abstract. Physicochemical properties of enzymic protein hydrolysates have been investigated. It has been found out that the viscosity of the hydrolysates is decreasing with increase of the hydrolysis time. Enzymic hydrolysis being conducted during 60 minutes results the accumulation of protein fractions with molecular weight about 100 kDa in the hydrolysate.
Keywords:
Printed reference: Influence of enzymic hydrolysis duration on properties of protein hydrolysates / K.V. Zotova, Yu.A. Kuchina, A.Yu. Shironina, V.Yu. Novikov, S.R. Derkach // Vestnik of MSTU. 2012. V. 15, No 1. P. 102-106.
Electronic reference: Influence of enzymic hydrolysis duration on properties of protein hydrolysates / K.V. Zotova, Yu.A. Kuchina, A.Yu. Shironina, V.Yu. Novikov, S.R. Derkach // Vestnik of MSTU. 2012. V. 15, No 1. P. 102-106. URL: http://vestnik.mstu.edu.ru/v15_1_n47/articles/102_106_zotova.pdf.
(In Russian, p.5, fig. 5, ref 10, Adobe PDF)