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

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Abstract

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.

About the Authors

E. V. Miloradova
Московский государственный университет пищевых производств
Russian Federation


P. A. Ivanushkin
Московский государственный университет пищевых производств
Russian Federation


A. A. Ananiev
Московский государственный университет пищевых производств
Russian Federation


S. E. Traubenberg
Московский государственный университет пищевых производств
Russian Federation


A. V. Sofjin
Институт биохимии им. А.Н.Баха РАН
Russian Federation


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For citation:


Miloradova E.V., Ivanushkin P.A., Ananiev A.A., Traubenberg S.E., Sofjin A.V. Comparative study of enzymatic hydrolyzates of isolated soy proteins and soy flour by SE-HPLC. Fine Chemical Technologies. 2010;5(2):82-88. (In Russ.)

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ISSN 2410-6593 (Print)
ISSN 2686-7575 (Online)