Legumes possess high nutritional value, but because of their structure peculiarities they possess unsatisfactory functional properties and their usage in food industry is limited. Using the methods of laser light scattering, small-angle X-ray scattering, velocity sedimentation, adiabatic scanning microcalorimetry and dynamic tensiometry and dylatometry we study the changes in molecular parameters (molecular mass, the second virial coefficient, hydrodynamic size, radius of gyration, thermodynamic stability) and adsorption properties at air/solution interface (adsorption, the rate of formation and viscoelasticity of adsorption layers) of intact glycinin (glycinin) and modified by the limited proteolysis with using of papain glycinin (P-glycinin). The interrelation between changes of glycinin molecular parameters as result of limited proteolysis and surface behavior of glycinin at the air/solution interface is established.
glycinin, papain, the limited proteolysis, molecular parameters, molecular mass, radius of gyration, hydrodynamic size, thermodynamic stability, dynamic tensiometry and dilatometry, rheology, adsorption layers, глицинин, папаин, ограниченный протеолиз, молекулярные параметры, молекулярная масса, радиус вращения, гидродинамический размер, термодинамическая стабильность, динамические тензометрия и дилатометрия, реология, адсорбционные слои
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