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Enzymatic modifications are applied in many branches of the food and pharmaceutical industry. They are undoubtedly an attractive alternative for physical and chemical modifications. Many proteolytic enzymes can be used for modifying of functional properties of proteins. The differences in functional properties among proteins result from the differences in their structural properties. Enzymatic modifications...
The rapeseed protein preparations were obtained by isolation of proteins from the extracted, non-toasted meal by means of the fractionation and enzymatic modification of proteins with utilisation of membrane techniques. Enzymatic hydrolysis of proteins was performed during extraction by means of Alcalase 2.5L in the portion of 9 AU/kg of the substrate protein. To recover and purify the non-precipitating...
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