The study of proteolytic processes during fermentation of secondary raw materials of meat industry

The article presents the results of the study of proteolytic processes during fermentation of connective protein elastin by solution of Pancreatic - pancreatic enzyme. The processing is done by a pancreatic extract of 0.3 % by weight of raw materials in the ratio of stretch fabric to extract 1:2 at temperature regimes: 2°C (cold chamber), 20°C (room temperature) and 37°C (thermostat) during 5 hours. Proteolysis is in all modes, as evidenced by the accumulation of amine nitrogen. The highest rate of proteolysis of proteins is observed in the first hour, which is evident by the angle of inclination of the curves, it is reduced in the second hour of the processing. It observes the greatest number of amine nitrogen at 37°C during all the periods of fermentation, minimum - at 2°C. At fermentation, there are eliminating processes of the protein fractions, as confirmed by accumulation of not only amine nitrogen, but also of soluble protein.