Bulgarian Journal of Agricultural Science
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Synergistic effect of application of enzyme preparation with bifi dobacteria in protein hydrolysate manufacturing technology
Abstract: The purpose of the research was to study the applicability of an enzyme preparation with bifi dobacteria. The technology of manufacturing a protein hydrolysate was developed. As a raw material second category by-products (lips and ears of cattle) were used. The action of temperature on the proteolytic activity of Protepsin is presented in the article, as well as the effect of pH level on the proteolytic activity of the enzyme preparation under consideration. When combining Protepsin and bifi dobacteria, an increase in the amount of hydrolysis products – water-soluble proteins and peptides to 17.8 g/cm3 is achieved.
Keywords: bifi dobacteria; enzyme preparation; food biotechnology; manufacturing technology; protein hydrolysate
Date published: 2019-04-09
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