FIELD: food industry.
SUBSTANCE: enzymatic hydrolysis of the skim milk is performed with the use of chemotrypsin, carboxypeptidase A and leucineminopeptidase at temperature of 37±1°C. Ferment concentration amounts to 0.01% of the protein mass, the process duration is 8±0.2 hours. Then phenylalanine is absorbed with activated coal Carbo Medicinalis. The sorption is performed at pH 7±0.5, the process duration is 120±5 min at normal atmospheric pressure. The produced filtrate is sterilised, condensed up to the 50% content of the solids in and dried up to the 14 % moisture content.
EFFECT: improvement of nutrition and biological value of the food product, as well as product net cost reduction.
2 tbl, 1 ex
| Title | Year | Author | Number |
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| METHOD AND KIT FOR IMMUNOFERMENT DETERMINATION OF PROTEINASE ACTIVITY | 2006 |
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