[Change in food proteins during technological processing]. / Izmenenie pishchevykh belkov v protsesse tekhnologicheskoi obrabotki.
Vopr Pitan
; (6): 35-8, 1989.
Article
em Ru
| MEDLINE
| ID: mdl-2629253
ABSTRACT
Changes in protein fractions of casein during production of milk-protein concentrates (casecite and casein hydrolysate) were studied by double disk-electrophoresis in poly-acrylamide gel. Significant changes were observed during casein treatment with pancreatin at pH-6.6-7.0. beta-casein was subjected to the highest proteolytic decomposition, it was separated into two fractions attended by isolation of a great number of positively charged fractions of gamma-casein. The amount of beta-casein, as compared to freshly-precipitated casein, diminished by 3.5 and 11.7%, depending on the decomposition degree. Increment of the portion of positively charged fractions correlated with increased bitter flavor. The method of double disk-electrophoresis in polyacrylamide gel can be recommended for the regulation of the hydrolysis process during food production.
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Base de dados:
MEDLINE
Assunto principal:
Manipulação de Alimentos
/
Proteínas do Leite
Idioma:
Ru
Ano de publicação:
1989
Tipo de documento:
Article