Synergistic Effect of Application of Enzyme Preparation with Bifidobacteria in Protein Hydrolysate Manufacturing Technology

South Ural State University, 454080 Chelyabinsk, Russian Federation


Lukin, A., 2018. Synergistic effect of application of enzyme preparation with bifidobacteria in protein hydrolysate manufacturing technology. Bulg. J. Agric. Sci., 24 (3): 509–514

The purpose of the research was to study the applicability of an enzyme preparation with bifidobacteria. The technology of manufacturing a protein hydrolysate was developed. As a raw material second category by-products (lips and ears of cattle) were used. The action of temperature on the proteolytic activity of Protepsin is presented in the article, as well as the effect of pH level on the proteolytic activity of the enzyme preparation under consideration. When combining Protepsin and bifidobacteria, an increase in the amount of hydrolysis products – water-soluble proteins and peptides to 17.8 g/cm3 is achieved.

Key words: enzyme preparation; bifidobacteria; protein hydrolysate; manufacturing technology; food biotechnology

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