Biokimyo asoslari fanidan mustaqil ishi fermentlari va ularning texnologik ahamiyati

Fermentlarning qo’llanilish sohalari

• Novvoychilikda
• Vino ishlab chiqarish sanoatida
• Shakar ishlab chiqarishda
• Spirt, Alkogolsiz ichimliklar va pivo ishlab chiqarishda

Foydalanilgan adabiyotlar:

Foydalanilgan adabiyotlar:

1.Л.В. Капрельянц Одесская национальная академия пищевых технологий, Украина 2. Feeney R. E., Whitaker J. R. Modification of Proteins; Food, Nutritional and Pharmaceutical Aspects // Adv. Chem.Ser. 1982, - Washington D. C: American Chemical Society, 1982. 3. Feeney R. E. Chemical modification of proteins: Comments and perspectives //Int. J. Peptide Protein. Vol. 29. 4. Wong С. H., Chen S. Т., Hennen W. J. et all Enzymes in organic synthesis: Use of subtilisin and highly stable mutant derived from multiple site-specific mutations //J. Am. Chem. Soc. 1990.Vol. 112. 5. Wong С. Н. et all. Enzymatic catalysis in organic synthesis // Meth. Enzymol. 1991. Vol. 202. 6. Klibanov A. M. Enzymatic catalysis in anhydrous organic solvents // TIBS. 1989. Vol 14. 7. Zaks A., Kllbanov A. M. Substrate Specificity of enzymes in organic solvents // J. Am. Chem, Soc. 1986. Vol. 108. 8. Sakural T., Margolin A.L., Russel A.J., Klibanov A.M. Control of enzyme enantioselectivity by the reaction medium //J.Ara. Che. Soc. 1988. 9. Zhong Z., Liu J.L.C., Dinterman L. M. et all Engineering subtilisin for reaction in dimethylformamide // J. Am. Chem. Soc. 1991.Vol. 113. 10. WWW. GOOGLE. COM