Перегляд за Автор "Lozova, O. I."

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    ISOLATION AND DETERMINATION OF THE ACTIVITY OF MICROBIAL TRANSGLUTAMYNAZE
    (Печатный дом, 2007) Zynov'ev, A. A.; Lozova, O. I.; Зінов'єв, А. А.; Лозова, О. Й.
    Among the majority of enzymes widely used in a food industry the important place belongs trasglytaminase (TG), which catalyzed acyl-transfer reaction between peptide bound glytaminyl residues and primary amines. Recently, on the basis of the enzyme cross-links reaction, it has been used in the experiments improve the functional properties of foods.