Mechanisms of formation of the complexes of milk whey with hitozan

Special features of formation of the complexes of proteins with hitozan as a method to regulate functional characteristics of protein are considered. Formation of the complexes can be accompanied by changed of forces balance determining the character of interactions inside and among the molecular interactions of protein globules and by formation of complexes particles that differs by size, form, charge, degree of hydration etc. The insoluble complexes can be applied directly for obtaining food products or after regulation of their functional properties by changing pH values, ion strength as well as by heating the solution and suspension of the complex.

milk whey proteins, isolation, formation of unsoluble complex with hitozan