Legumes possess high nutritional value, but because of their structure peculiarities they possess unsatisfactory functional properties and their usage in food industry is limited. The limited proteolysis is one of the most perspective methods of improving the protein functional properties. As it was found in the investigation, the limited proteolysis of soybean Glycine max glycinin with using of papain results in increased protein surface activity, growth of the rate of formation and elasticity of adsorption layers at air/solution interface. Proteins concentration, solution ionic strength and dilatational oscillation frequency influence on surface pressurе and proteins adsorption layers dilatational properties were studied.
глицинин, папаин, ограниченный протеолиз, динамическая тензиометрия и дилатометрия, реология, адсорбционные слои, glycinin, papain, the limited proteolysis, dynamic tensiometry and dilatometry, rheology, adsorption layers
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