| Autor: |
Poliakov VA; Institute of Food Biotechnology, Moscow, Russia., Rimareva LV, Overchenko MB, Trifonova VV |
| Jazyk: |
ruština |
| Zdroj: |
Prikladnaia biokhimiia i mikrobiologiia [Prikl Biokhim Mikrobiol] 2000 May-Jun; Vol. 36 (3), pp. 299-302. |
| Abstrakt: |
Proteolytic enzymatic preparations obtained from fungi and bacteria were compared by their ability to hydrolyze yeast protein. Fungal preparations were more effective. There was a more than twofold increase in the level of amine nitrogen in cell biomass hydrolysates in of cell biomass comparison to that induced by bacterial preparations. The amino acid composition of these hydrolysates was studied. Amyloprotooryzin, a preparation from Aspergillus oryzae 387, displayed the highest potency in profound protein hydrolysis: the concentration of free amino acids released was 34.7% in comparison to 20.6% induced by amyloryzin and 10.5% by protosubtilin. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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