Abstract
Enzymic hydrolysates were obtained from cracklings (CEH and CEH*) using alcalase. Acid hydrolysates were prepared from cracklings (CAH) and chicken feathers (FAH). The degree of hydrolysis (DH) of CEH and CEH* were 14 and 15.1%, respectively. CAH, its Sephadex G-25 fraction (CAH*) and FAH were characterised by DH of 53.8%, 47.8% and 46.2%. The electrophoreograms of enzymic hydrolysates were characterised by one high and sharp peak and several not base line separated peaks. More single and sharp peaks were observed on the electrophoreograms of acid hydrolysates. Migration times of the majority of peptides present in enzymic hydrolysates ranged between 4 and 6 min.  
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
