Study of carbohydrate component keratin glycoprotein methods gel chromatography and IR-spectroskopy

Authors

  • Genghis Yu. Shamhani Professor of the Department "Technology of food products" Grozny State Oil Technical University, the Chechen Republic, Grozny
  • Lyudmila V. Antipova the professor, head of the department, Voronezh State University of Engineering Technologies, Voronezh
  • Vladimir F. Selemenev the professor, head of the department of Analytical Chemistry, Voronezh State University, Voronezh, e-mail: common@chem.vsu.ru

Keywords:

glycoproteins, gel chromatography, IR-spectroscopy, carbohydrates, proteins.

Abstract

It is determined by physical and chemical and biological methods, that the basic product
fermentation hydrolysis keratin raw material are glycoproteins with molecular weight up to 3000 Da. The
fraction № 9 simultaneously gives reactions on biuret connection, ninhydrin, tyrosine and also reducing
substances. The similar characteristic assumes possible direct connection between carbohydrate and
albuminous parts in structure of uniform complex.

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Published

2019-11-21

Issue

Vol. 13 No. 3 (2013): Sorbtsionnye i Khromatograficheskie Protsessy

Section

Статьи

How to Cite

Study of carbohydrate component keratin glycoprotein methods gel chromatography and IR-spectroskopy. (2019). Sorbtsionnye I Khromatograficheskie Protsessy, 13(3). https://journals.vsu.ru/sorpchrom/article/view/1651

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