Determination of the colloid milk proteins by the method of dynamic diffusion of the light
- Autores: Tihomirova N.A1, Levin A.D1, Alenichev M.K1, Zhovannik I.E1
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Afiliações:
- Edição: Nº 10 (2017)
- Páginas: 54-55
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/329078
- ID: 329078
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Resumo
In the course of milk heat treatment especially at high temperatures composition and structure of casein micelles change that leads to aggregation and increase of their sizes due to the formation of membranes from whey proteins. Size of protein micelles does not change considerably with increase of reconstituted skim milk share.
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Sobre autores
N. Tihomirova
A. Levin
Email: levin-ad@vniiofi.ru
M. Alenichev
Email: alinichev@mail.ru
I. Zhovannik
Email: ivan.zhovannik@yandex.ru
Bibliografia
- Горбатова К.К. Химия и физика белков молока. - М.: Колос, 1993. - 192 с.
- ГОСТ Р 8.774-2011 «Государственная система обеспечения единства измерений (ГСИ). Дисперсный состав жидких сред. Определение размеров частиц по динамическому рассеянию света».
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