Directed hydrolysis of milkproteins
- Autores: KURBANOVA M.G.1, BABICh O.O.1, PROSEKOV A.Y.1, Kurbanova MG1, Babich OO1, Prosekov AY.1
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Afiliações:
- Edição: Nº 10 (2010)
- Páginas: 73-75
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325697
- ID: 325697
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Resumo
Special features of the directed hydrolysis of casein by proteolytic enzymes have been studied. Trypsin and chymotrypsin are the most specific for obtaining hydrolisates with high degree of proteins splitting, and for obtaining hydrolisates with medium degree of hydrolysis it is advisable to apply thermolysin. Molecular mass distribution of peptides has been defined. Dynamics of accumulation of free amino acids in the course of the hydrolysis has been studied.
Bibliografia
- Бабич О.О. Исследование и разработка технологии молочного белкового эквивалента для специализированных продуктов питания: автореф. дис. ... канд. техн. наук: 05.18.04. - Кемерово, 2009.
- Круглик В.И. Белковые гидролизаты: теоретическое обоснование и практическая реализация технологий гидролизатов молочных белков и специализированных продуктов с их использованием: автореф. дис. ... д-ра техн. наук: 05.18.04. - Кемерово, 2008.
Arquivos suplementares
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