Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste
The spectrophotometric method for measuring protein content can be used to evaluate the degree of proteolysis in cheeses. At a wavelength of 280 nm, tryptophan and tyrosine are absorbed, a high amount of them is found in casein, the main protein of cheese mass. It was found that the value of the abs...
Main Authors: | D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina |
---|---|
Format: | Article |
Language: | Russian |
Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-04-01
|
Series: | Пищевые системы |
Subjects: | |
Online Access: | https://www.fsjour.com/jour/article/view/101 |
Similar Items
-
Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor
by: D. S. Myagkonosov, et al.
Published: (2021-01-01) -
Cleavage at tryptophan with o-iodosobenzoic acid /
by: Fontana, Angelo -
Spectrophotometric Method for Determination of Tryptophan in Protein Hydrolysates
by: Jiaoyan Ren, et al.
Published: (2007-01-01) -
Influence of different milk-clotting enzymes on the process of producing soft cheeses
by: D. S. Myagkonosov, et al.
Published: (2021-10-01) -
Effect of the recombinant chymosins of different origins on production process of soft cheese
by: D. S. Myagkonosov, et al.
Published: (2022-07-01)