| Abstract: | It was discovered that in the process of baker's yeast autolysis the accumulation of intermediate peptides takes place. The separation and isolation of autolysate peptide fractions as obtained in various times from the beginning of the process, were accomplished. The qualitative characteristic of molecular-weight variation of this fractions dependant on the time was also determined. The intermediate peptides were shown to be hydrolysed additionally with the help of their own immobilized proteases. |
