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E S Vainerman

Publications and source records attributed to E S Vainerman.

3 recordsLinked to original sources
PubMed1983

Contribution to the investigation of the corn germ. Part II. Chemical composition of germ meal out of corn-oil cake.

The germ meal out of corn-oil cake contained up to 24.3% of protein, on the average. The main part of germ meal proteins was represented by the alkali-soluble fraction, up to 79.9%; the water-soluble proteins made up 7.3%, the salt-soluble--up to 4.6%, and alcohol-soluble--only up to 1%. With regard to the biological value, determined by fermentation hydrolysis, the total germ meal protein and its basic alkali-soluble fraction were not inferior to egg albumin and casein. The biological value of the test proteins, calculated by the aminoacid score, is nearing the biological value of an intact hen's egg and women's milk. The alkali-soluble fraction of germ meal protein has a high foam-forming ability and foam stability.

Amino Acids↗
PubMedDate not supplied

[Trypsin interaction with sodium alginate].

The formation of an insoluble product of the interaction of trypsin and sodium alginate at pH 3-9 was studied. The optic density of the system was in an extreme relation to the composition. The insoluble phase was enriched in trypsin. The dispersion phase formed as a result of the electrostatic interaction between alginate macroanion and trypsin macrocation. The interaction brought about the formation of ATn, where n=90-900 (with an accuracy of the term Mw/Mn of alginate). The relation between the composition of the complex and pH was nonmonotonous.

Alginates↗