Abstract: Schemes of enzymatic hydrolysis of dietary proteins from various sources (proteins of the cow milk, soy isolate proteins, proteins of chicken eggs) with using modern enzymatic preparations and membrane technologies have been developed. Resultant enzymatic hydrolysates possessed good solubility in water, had low osmolarity and satisfactory organoleptic properties. They may be used as a protein component of clinical and specialized foods, and as a peptide matrix for reception of some trace elements organic forms.
Reference: Zorin S.N., Baiargargal M., Preparation of food proteins enzymatic hydrolysates of dietaryproteins using some commercial enzyme preparations and various schemes of hydrolysis, Biomeditsinskaya khimiya, 2009, vol:
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