| Abstract: | The enzymatic hydrolysates under study, obtained from different raw materials, have been shown to contain a great variety of peptides with different molecular weight. The highest content of fractions with a molecular weight of 2000 D has been observed in enzymatic meat and casein hydrolysates manufactures in the GDR. Low-molecular fractions (100-200 D) prevail in amino peptide. A great variety of peptides with different molecular weight is observed in Hottinger's meat hydrolysate and in blood clot hydrolysate obtained from the blood of laboratory animals. All peptide fractions have been shown to contain a wide spectrum of free amino acids. These data on the peptide and amino acid composition of different protein bases facilitate their rational use of microbiological culture media. |
