Study of biochemical characteristics of products obtained by enzymatic hydrolysis of soya flour.

Abstract

This paper presents the results of study on the fractional composition and describes the composition of amino acid products of hydrolysis of soy flour obtained by enzyme preparations Birzim P7; Birzim Chill and their mutual application.

Keywords

• soy flour
• fractional protein composition
• amino acid composition
• modification enzymts
• hydrolysis