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6 . 2011

New sources of organic form zinc

AbstractThe Сomparative analysis of the efficiency of the enzymatic hydrolysis of the mussels meat has been carried out, using enzymatic preparations with proteolytic action called «Protozim», «Flavoenzyme» and «Pancreatine». Complexes of fermentolyzates of the mussels meat with zink have been obtained by the reaction of chelating. Prepared fermentolyzates and their complexes with zink have been determined by physicochemical methods. Composition of amino acids has been determined in fermentolyzates and in their complexes with zink has been characterized the content of zink. The valuation of molecular – mass distribution of peptide fractions of fermentolyzates and their complexes with zink has been given.

Keywords:zink, mussels meat, enzymatic preparation, protein hydrolizates, complexes with essential microelements

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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