Structure at nanolevel of fermented beef connective tissue
Experimental data on the effect of preparation «Beef pepsin» on the structure of the beef tendon connective tissue is presented. The atomic force microscopy method was used in investigations (AFM). The outcome of studies was an analysis of AFM-images and virtual cross sections. Found that fermentation resulted in significant changes in the structure of connective tissue at the nanoscale, which reduced the oxyproline and collagen content in 1.4—1.5 times compared to the control. This indicates an increase in dissolution of fibrillar proteins of the connective tissue under the influence of the enzyme preparation.