publication . Article . 2018

PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN

B. A. Bazhenovа; A. М. Danilov;
Open Access English
  • Published: 04 Jan 2018 Journal: Teoriâ i Praktika Pererabotki Mâsa (issn: 2414-438X, eissn: 2414-441X, Copyright policy)
  • Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute
Abstract
At present, a significant experience in the effective processing of secondary raw material resources of the meat industry has been accumulated. However, a proportion of their use for food purposes remains to be low. First of all, this concerns processing of the multi-chambered stomach of farm animals. A prospective direction of scientific research is the complex use both of food and biotechnological potential of these by-products. In this work, a possibility of the enzymatic modification of the collagen-containing bovine rumen with the pepsin solution (lysate) was studied. The pepsin solution was obtained by the autolysis method from the enzyme containing chambe...
Subjects
free text keywords: rumen, abomasum, pepsin, modification, index fragmentation, functional and technological indicators, Food processing and manufacture, TP368-456, Biochemistry, Chemistry, Enzyme, chemistry.chemical_classification
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publication . Article . 2018

PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN

B. A. Bazhenovа; A. М. Danilov;