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Due to the relevance of biotechnological methods application in the meat processing industry, consisting in the reuse of collagen-containing raw materials, as well as the use of enzymes and enzyme preparations to improve quality and extend the shelf life, which is confirmed by the research results conducted in the field of food biotechnology, the purpose of the work was formulated. It consists in studying the changes in the biocatalytic activity of the collagenase enzyme after treatment with a blue light spectrum. In the course of the work, it was revealed that the activity of the collagenase enzyme, which was treated with a blue light spectrum, has a wider optimum pH in comparison with the control samples. Treatment of the solution with blue light collagenase with a luminous flux of 35 µW / cm2 for 1 hour increases the optimum biocatalytic activity of the enzyme, which is confirmed by studies conducted in two alternative methods (according to Anson and Telishevskaya). The experimental data showed that the activity of the collagenase enzyme in the experimental samples increases from 10 to 20 % under the influence of table salt in concentrations up to 3.5% compared to the control group.

The Analysis of Biocatalytic Properties of a Proteolytic Enzyme under the Influence of Physical Factors