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Evaluation of Protein Hydrolysates Using the Fermentation Activity of Immobilized Yeast Cells
Author(s) -
Tchorbanov B.,
Lazarova G.
Publication year - 1988
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1111/j.1470-8744.1988.tb00021.x
Subject(s) - hydrolysate , yeast , fermentation , hydrolysis , chemistry , chromatography , ethanol , biochemistry , food science
A rapid, easy, and reproducible method for evaluation of protein hydrolysates has been developed using the ethanol fermentation of immobilized yeast cells as a monitoring system. The method is sensitive to the origin, concentration, and degree of hydrolysis of the hydrolysates.