Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados 116 (1) 42 (1) Autor BITIUTSKIKH,KSENIA (1) LUKIN,ALEKSANDR (1) LUKIN,Aleksandr (1) NAUMOVA,NATALIA (1) Palavra-chave Protepsin (2) Animal byproducts (1) Cattle by-products (1) Ears (1) Enzyme preparations (1) Ferment (1) Lips (1) Pathohistomorphologic changes (1) Protein hydrolysate (1) Proteolytic activity (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2019 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Histological Changes in Category 2 Animal Byproducts under the Influence of a Ferment Preparation 42 LUKIN,ALEKSANDR; NAUMOVA,NATALIA; BITIUTSKIKH,KSENIA. Abstract The paper deals with the possibility of processing category 2 animal byproducts with a ferment preparation. We chose collagen-rich cattle lips and ears as the category 2 byproducts for our study. The selected samples were processed in the following sequence: fixation, rinsing with running water, densifying the samples, slicing into sections, dying sections, and enclosing the sections under cover glass. The pathohistomorphologic changes found in the control samples significantly differ both before the processing and after the use of the ferment preparation Protepsin, which caused destructive metabolic and hydrolytic processes in the dense connective tissue of the ear and lip framework and led to softening of the muscle parenchyma of the organs. Tipo: Info:eu-repo/semantics/article Palavras-chave: Lips; Ears; Pathohistomorphologic changes; Protepsin; Animal byproducts; Ferment. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000100715 Application and comparison of proteolytic enzyme preparations in technology of protein hydrolyzates 116 LUKIN,Aleksandr. Abstract Protepsin belongs to the class of acid proteinases, containing carboxyl groups in the active center. The preparation cleaves peptide bonds formed by aromatic amino acids (tyrosine, phenylalanine), and does not hydrolize esters and amides. Along with the proteolytic complex, Protepsin contains collagenase, lipase, and other digestive enzymes. The preparation is obtained according to the original technology through maceration of animal endocrine raw materials, followed by purification, concentration, isolation and freeze dehydration of the enzyme complex. The results of the laboratory studies of the proteolytic activity of enzyme preparations show that Protepsin, the preparation of animal origin with a proteolytic activity of 100 units/g, has the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Enzyme preparations; Protepsin; Cattle by-products; Proteolytic activity; Protein hydrolysate. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028106 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco