Comparative study of enzymatic hydrolyzates of isolated soy proteins and soy flour by SE-HPLC

Comparative study of enzymatic hydrolyzates of isolated soy proteins and soy flour by SE-HPLC

The paper presents the results of an investigation by SE-HPLC (size-exclusion HPLC) of the fractional composition of hydrolyzates of soy flour and isolated soy protein obtained under the action of proteolytic enzymes of different origin and of their multienzyme blends.

Bibliographic Details
Main Authors: E. V. Miloradova, P. A. Ivanushkin, A. A. Ananiev, S. E. Traubenberg, A. V. Sofjin
Format: Article
Language:Russian
Published: MIREA - Russian Technological University 2010-04-01
Series:Тонкие химические технологии
Subjects:
soy flour
isolated soy protein
enzymatic hydrolysis
se-hplc
fractional composition
proteolytic enzymes
Online Access:https://www.finechem-mirea.ru/jour/article/view/1004
Description
Summary:The paper presents the results of an investigation by SE-HPLC (size-exclusion HPLC) of the fractional composition of hydrolyzates of soy flour and isolated soy protein obtained under the action of proteolytic enzymes of different origin and of their multienzyme blends.
ISSN:2410-6593
2686-7575

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