Research of Influence of Ultrasound on Allocation from the Soya of the Grade «Altom» Albuminous Fraction and Activity of Enzymes and Inhibitor of Tripsin

Allocation of albuminous fraction from soybeans, stalks and leaves, preparation on its basis of food and fodder products, use of enzymes containing in it and antifermental substances is actual. It is known, that ultrasonic influence intensifies extraction, but thus can change activity of enzymes and lead to destruction of components of albuminous fraction. At ultrasonic (US) processing of soybeans by capacity 20 W within I minute the maximal increase in the maintenance of the general fiber in the water extract, equal 560 mkg/ml was observed.