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Wyniki wyszukiwania dla: FUNCTIONAL FOOD
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Wyniki wyszukiwania dla: FUNCTIONAL FOOD
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Determination of viscosity changes of protein hydrolyzate solutions depending on shear rate
Dane BadawczeRheological characteristics of connective tissue protein solutions were made on the basis of viscosity measurement using a Brookfield viscometer using LV SC4 - 27 spindles and shear rate of 85 s-1 (Fig. 1). Solutions of protein hydrolysates with a concentration of 2% in 0.5M acetic acid were prepared.
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Data used for article "Chemical composition and techno-functional properties of high-purity water-soluble keratein and its enzymatic hydrolysates"
Dane BadawczeThe dataset contains data regarding chicken feather keratin isolate (KI) obtained by reductive extraction with L-cysteine and its enzymatic hydrolysates produced by trypsin (KI-T), chymotrypsin (KI-C), pepsin (KI-P) and subtilisin (KI-S). The dataset includes data on the keratin extraction yield (% of feather solubilization), data from high-performance...