Continuous hydrolysis of milk proteins in membrane reactors of various configurations

Continuous hydrolysis of milk proteins in membrane reactors of various configurations

Introduction. The article provides a review of technologies for membrane fractionation of various hydrolyzed food substrates in membrane bioreactors (MBR). In food industry, MBRs are popular in functional food production, especially in the processing of whey, which is a very promising raw material d...

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Bibliographic Details
Main Authors: Ksenia A. Ryazantseva, Evgeniya Yu. Agarkova, Olga B. Fedotova
Format: Article
Language:English
Published: Kemerovo State University 2021-11-01
Series:Foods and Raw Materials
Subjects:
milk proteins
whey proteins
hydrolysis
membranes
enzymes
membrane reactor
substrate
Online Access:http://jfrm.ru/en/issues/1879/1909/

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