The effect of enzymatic modification on the depth of hydrolysis of modified protein isolates
This study was aimed at comparing the effect of enzymatic modification of the protein isolates obtained from sunflower cake on their fractional composition. The obtained chromatograms show that electrophoretic fractions of the modified protein isolates are substantially different from the initial protein isolates. The chromatogram of the proteins modified by sunflower sprouts (SS) showed the presence of 11 fractions represented by 17 peaks (with the total area of 39.65 mAU×sec), the chromatogram of a protein isolate modified by whey lactoserum (WLS) — of eight fractions and 19 peaks (with the total area of 28.73 mAU×sec), and the chromatogram of a complex enzymatic modification — of 13 fractions and 21 peaks (with the total area of 24.20 mAU×sec). Thus, a comprehensive modification caused the differentiation of the first fraction from three peaks with the total relative area of 18.7 % to five peaks with the area of 13.6 % from the total relative area of the peaks of fractions of the corresponding protein product. With that, the comprehensive enzymatic modification and modification of SS resulted in increasing the speed of peaks separation by six minutes, compared to the native protein product, and the modification of WLS reduced the duration by 4.5 minutes. Therefore, reducing the molecular weight and changing the fractional composition of proteins is achieved by the action of proteolytic enzymes of vegetative and microbial origin.
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