Nekliudov A D, Navashin S M
Prikl Biokhim Mikrobiol. 1985 Jan-Feb;21(1):3-17.
Methods for obtaining protein hydrolysates with certain given properties are considered. It is shown that, besides food proteins, various yeast proteins can be used. Advantages and disadvantages of different types of hydrolysis, hydrolysis conditions, methods of hydrolysate purification and prevention of labile amino acid destruction are described.
本文考虑了获得具有特定给定性质的蛋白质水解物的方法。结果表明，除了食品蛋白质外，各种酵母蛋白也可使用。文中描述了不同类型水解的优缺点、水解条件、水解物纯化方法以及防止不稳定氨基酸破坏的方法。
