The effect of protease from Bacillus megaterium by spectrophotometric characteristics of individual groups of chromophores complex protein substrates of meat raw materials with a high content of connective tissue. The obtained results allow us to assess the positive prospect of proteases in the technology of meat products and establishing effective biotechnology industry.
ферментные препараты, функционально-технологические свойства, мясное сырье, спектрофотометрия, enzymes, functional and technological properties, raw meat, spectrophotometry
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