Research of composition of milk protein concentrates
Emergence of the dairy products enriched with milky proteinaceous concentrates is connected with low level of consumption of protein the population. Results of a research of structure of two samples of milk protein concentrates – Promilk 852 FBI and Promilk Kappa Optimum for the purpose of their fur...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2018-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/48/9.pdf |
| _version_ | 1826908027833286656 |
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| author | Smirnova I. Gutov N. Lukin A. |
| author_facet | Smirnova I. Gutov N. Lukin A. |
| author_sort | Smirnova I. |
| collection | DOAJ |
| description | Emergence of the dairy products enriched with milky proteinaceous concentrates is connected with low level of consumption of protein the population. Results of a research of structure of two samples of milk protein concentrates – Promilk 852 FBI and Promilk Kappa Optimum for the purpose of their further application in production of dairy products are presented in article. Fractions of proteins of milk protein concentrates with use of size of molecular weight are defined. As a result of electrophoretic division of fractions of proteins the method of a free electrophoresis by means of a cell for an electrophoresis of MINI-PROTEAN has received an initial electrophoregram. In the studied samples the number of fractions of serumal proteins and casein is identified. Absolute values of fractions of serumal proteins and casein in samples of milk protein concentrates are calculated. On the basis of the received values of fractions of serumal proteins and casein their percentage in milk protein concentrates is determined. The received results allow to draw a conclusion that the studied samples of milk protein concentrates can be used in production of dairy products as an additional component for increase in nutrition value of a ready-made product. |
| first_indexed | 2024-12-21T10:12:01Z |
| format | Article |
| id | doaj.art-c1eded4a159e4a5aae93e112f3f6452c |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | English |
| last_indexed | 2025-02-17T09:17:02Z |
| publishDate | 2018-03-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-c1eded4a159e4a5aae93e112f3f6452c2025-01-02T13:56:20ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482018-03-01481859010.21603/2074-9414-2018-1-85-90Research of composition of milk protein concentratesSmirnova I.0Gutov N.1Lukin A.2Kemerovo Institute of Food Science and Technology (University)Kemerovo Institute of Food Science and Technology (University)Kemerovo Institute of Food Science and Technology (University)Emergence of the dairy products enriched with milky proteinaceous concentrates is connected with low level of consumption of protein the population. Results of a research of structure of two samples of milk protein concentrates – Promilk 852 FBI and Promilk Kappa Optimum for the purpose of their further application in production of dairy products are presented in article. Fractions of proteins of milk protein concentrates with use of size of molecular weight are defined. As a result of electrophoretic division of fractions of proteins the method of a free electrophoresis by means of a cell for an electrophoresis of MINI-PROTEAN has received an initial electrophoregram. In the studied samples the number of fractions of serumal proteins and casein is identified. Absolute values of fractions of serumal proteins and casein in samples of milk protein concentrates are calculated. On the basis of the received values of fractions of serumal proteins and casein their percentage in milk protein concentrates is determined. The received results allow to draw a conclusion that the studied samples of milk protein concentrates can be used in production of dairy products as an additional component for increase in nutrition value of a ready-made product.http://fptt.ru/stories/archive/48/9.pdfmilk proteincaseinwhey proteinfractionating of proteinsmilk protein concentrate |
| spellingShingle | Smirnova I. Gutov N. Lukin A. Research of composition of milk protein concentrates Техника и технология пищевых производств milk protein casein whey protein fractionating of proteins milk protein concentrate |
| title | Research of composition of milk protein concentrates |
| title_full | Research of composition of milk protein concentrates |
| title_fullStr | Research of composition of milk protein concentrates |
| title_full_unstemmed | Research of composition of milk protein concentrates |
| title_short | Research of composition of milk protein concentrates |
| title_sort | research of composition of milk protein concentrates |
| topic | milk protein casein whey protein fractionating of proteins milk protein concentrate |
| url | http://fptt.ru/stories/archive/48/9.pdf |
| work_keys_str_mv | AT smirnovai researchofcompositionofmilkproteinconcentrates AT gutovn researchofcompositionofmilkproteinconcentrates AT lukina researchofcompositionofmilkproteinconcentrates |