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National Repository of Grey Literature 1 records found  Search took 0.00 seconds. 
Effect of enzyme hydrolysis on solubility and antioxidative properties of potato protein isolates derived from heat coagulation
 MIKOVÁ, Klára
The bachelor thesis is focused on effect of enzyme hydrolysis on solubility and antioxidative properties of potato protein. It was used industrial potato fruit juice and potato fruit juice from tubers two varieties Sibu and Ornella. Isolates derived from heat coagulation are generally poorly soluble so their use is limited (only feeding purporses). This work describes positive effect of enzyme hydrolysis on solubility and antioxidative properties of potato protein isolates. For example, antioxidative activity of soluble isolates was 99 mg of L - ascorbis acic per mg grifts. The highest share of soluble isolates was found at cleaved of enzyme alkalasa
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