Curds base for the functional paste-like product

Z. S Zobkova; Зобкова Зинаида Семеновна; T. P Fursova; Фурсова Татьяна Петровна; D. V Zenina; Зенина Дарья Вячеславовна; A. D Gavrilina; Гаврилина Алла Дмитриевна; I. R Shelaginova; Шелагинова Ирина Рэммовна

doi:10.31515/1019-8946-2019-3-17-19

Curds base for the functional paste-like product

Autores: Zobkova Z.S¹, Fursova T.P¹, Zenina D.V¹, Gavrilina A.D¹, Shelaginova I.R¹
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Edição: Nº 3 (2019)
Páginas: 15-17
Seção: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/329455
DOI: https://doi.org/10.31515/1019-8946-2019-3-17-19
ID: 329455

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Effects of transglutaminase on the aminoacids composition of curds have been studied. It was shown that the curds base for the functional paste product is fortified with essential aminoacid lysine by 18 % in comparison with traditional product if the curd is produced using enzyme protein modification with the aid of transglutaminase.