БИОПОЛИМЕРЛЕР, ҚАУЫН ЕЗБЕСІ ЖӘНЕ СҮЗБЕ НЕГІЗІНДЕГІ ТАҒАМДЫҚ СІРНЕЛЕРДІҢ РЕОЛОГИЯЛЫҚ ҚАСИЕТТЕРІ
The influence of the amount of low-fat cottage cheese on structural-mechanical properties of structured systems based on melon concentrate is determined. The strength increase of the system is justified by the formation of a hydrogen-bond networks between protein whey and calcium salts in cottage ch...
| Format: | Article |
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| Language: | English |
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Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/87 |
| Summary: | The influence of the amount of low-fat cottage cheese on structural-mechanical properties of structured systems based on melon concentrate is determined. The strength increase of the system is justified by the formation of a hydrogen-bond networks between protein whey and calcium salts in cottage cheese and pectin melon pulp, stabilized by hydrophobic interactions between their nonpolar areas. The possibility of increasing the elasticity modulus, the equilibrium modulus, the rational plastic yield point, plasticity, and also the values of the stability coefficient, yield is shown by adding in cottage cheese to the system obtained on the basis of melon concentrate. |
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| ISSN: | 2304-568X 2710-0839 |