Nanostructure and new properties of hydrolyzed food globular proteins

I A Rogov; T N Danilchuk; J A Shushkevich; G V Semenov; O E Ovchinnikova

doi:10.1088/1742-6596/291/1/012007

Journal of Physics: Conference Series

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Nanostructure and new properties of hydrolyzed food globular proteins

I A Rogov¹, T N Danilchuk¹, J A Shushkevich², G V Semenov¹ and O E Ovchinnikova¹

Published under licence by IOP Publishing Ltd
Journal of Physics: Conference Series, Volume 291, III Nanotechnology International Forum 1–3 November, 2010, Moscow, Russia Citation I A Rogov et al 2011 J. Phys.: Conf. Ser. 291 012007 DOI 10.1088/1742-6596/291/1/012007

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¹ Moscow State University of Applied Biotechnology, 33, Talalihin Street, Moscow, 109316, RU

² Company Base ELEMENT, 30, Rochdelskaya street, Moscow, 123022, RU

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Abstract

In the present work we obtained a hydrolysates of food proteins by enzyme hydrolysis, researched the comparative structural and the molecular – mass characteristics of proteins, and compared of hydrolysates particles structural characteristics on nanoscale with their biological properties.

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