Study of the Working Parameters of the Enzyme Protepsin and Its Effect on The Microstructure of Second-Grade Beef
"Protepsin" is an enzyme preparation of animal nature containing a complex of acid proteinases, intended for use in the meat industry for processing meat raw materials. The enzyme composition of the preparation is balanced according to the degree of exposure to various proteins of meat and...
Main Authors: | A. N. Yessengaziyeva, L. A. Kaimbayeva, Y. M. Uzakov, I. M. Chernukha, G. K. Kuzembaeva |
---|---|
Format: | Article |
Language: | English |
Published: |
Almaty Technological University
2022-12-01
|
Series: | Алматы технологиялық университетінің хабаршысы |
Subjects: | |
Online Access: | https://www.vestnik-atu.kz/jour/article/view/1244 |
Similar Items
-
THE EFFECT OF HYDROLYSIS OF THE ENZYME PROTEPSIN ON THE PH AND MOISTURE BINDING CAPACITY OF SECOND-RATE BEEF
by: Y. M. UZAKOV, et al.
Published: (2022-06-01) -
Handbook of proteolytic enzymes /
by: Rawlings, Neil D., et al.
Published: (2013) -
Handbook of proteolytic enzymes /
by: Barrett, Alan J., et al.
Published: (2004) -
Statistical approach for enzyme production using response surface methodology and structure prediction of thermostable organic solvent-tolerant rand protease
by: Husein, Randa Abdel Kareem
Published: (2017) -
Handbook of proteolytic enzymes [compact disc] /
by: Barrett, Alan J., et al.
Published: (2004)