Comparative study of enzymatic hydrolyzates of isolated soy proteins and soy flour by SE-HPLC
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.
Keywords
soy flour,
isolated soy protein,
enzymatic hydrolysis,
SE-HPLC,
fractional composition,
proteolytic enzymes
577.122.2:635.655
About the Authors
E. V. Miloradova
Московский государственный университет пищевых производств
Russian Federation
Russian Federation
P. A. Ivanushkin
Московский государственный университет пищевых производств
Russian Federation
Russian Federation
A. A. Ananiev
Московский государственный университет пищевых производств
Russian Federation
Russian Federation
S. E. Traubenberg
Московский государственный университет пищевых производств
Russian Federation
Russian Federation
A. V. Sofjin
Институт биохимии им. А.Н.Баха РАН
Russian Federation
Russian Federation
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Review
For citations:
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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