DETERMINATION OF QUANTITATIVE PROPERTIES OF CAMEL MILK PROTEINS BY THE ACTION OF PROTEOLYTIC ENZYMES
DOI:
https://doi.org/10.5281/zenodo.18401618Keywords:
camel milk, biologically active peptides, pepsin, papain, bromelain, Lowry method, electrophoresis.Abstract
In this scientific article, biologically active peptide fractions formed from proteins in camel milk using proteolytic enzymes were analyzed. In the research process, camel milk proteins were separated using physicochemical methods and hydrolyzed using pepsin, papain and bromelain enzymes. The amount of proteins in the obtained hydrolysates and extracts was determined using the Lowry method, and the molecular weights of peptide and protein fractions were estimated by electrophoretic analysis. According to the results, it was determined that the protein content in the sample hydrolyzed with the pepsin enzyme was highly preserved and that biologically active peptides with low molecular weights of up to 20 kDa were present.
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