THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN
The purpose of this work is development of technology of milk protein-fat concentrate with use of a natural coacervation agent - polysaccharide chitosan. The subject of the research is chitosan, cream, whey. During the experiments, the complexing ability of chitosan to the components of milk, protei...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North Caucasus Federal University
2022-03-01
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| Series: | Вестник Северо-Кавказского федерального университета |
| Subjects: | |
| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/488 |
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| Summary: | The purpose of this work is development of technology of milk protein-fat concentrate with use of a natural coacervation agent - polysaccharide chitosan. The subject of the research is chitosan, cream, whey. During the experiments, the complexing ability of chitosan to the components of milk, proteins and lipids is also, and the process of coacervation with the use of gel-chitosan, with the different molecular mass,was studied. Characteristics of the coacervate and optimal fractional conditions were analyzed. |
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| ISSN: | 2307-907X |