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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| Format: | Article |
| Language: | Russian |
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North Caucasus Federal University
2022-03-01
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| Series: | Вестник Северо-Кавказского федерального университета |
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| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/488 |
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| author | Oksana Gennadievna Skorykh Ludmila Ruslanovna Alieva Ivan Alekseevich Evdokimov |
| author_facet | Oksana Gennadievna Skorykh Ludmila Ruslanovna Alieva Ivan Alekseevich Evdokimov |
| author_sort | Oksana Gennadievna Skorykh |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-1b070c3ad5cc48ee9fef3b2eb8466df3 |
| institution | Matheson Library |
| issn | 2307-907X |
| language | Russian |
| publishDate | 2022-03-01 |
| publisher | North Caucasus Federal University |
| record_format | Article |
| series | Вестник Северо-Кавказского федерального университета |
| spelling | doaj-art-1b070c3ad5cc48ee9fef3b2eb8466df32025-08-03T13:36:08ZrusNorth Caucasus Federal UniversityВестник Северо-Кавказского федерального университета2307-907X2022-03-01013943487THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSANOksana Gennadievna Skorykh0Ludmila Ruslanovna Alieva1Ivan Alekseevich Evdokimov2North-Caucasus Federal UniversityNorth-Caucasus Federal UniversityNorth-Caucasus Federal UniversityThe 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.https://vestnikskfu.elpub.ru/jour/article/view/488хитозанпротеины молокалипиды молокаchitosanmilk proteinsmilk lipids |
| spellingShingle | Oksana Gennadievna Skorykh Ludmila Ruslanovna Alieva Ivan Alekseevich Evdokimov THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN Вестник Северо-Кавказского федерального университета хитозан протеины молока липиды молока chitosan milk proteins milk lipids |
| title | THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN |
| title_full | THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN |
| title_fullStr | THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN |
| title_full_unstemmed | THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN |
| title_short | THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN |
| title_sort | coacervation process of milk proteins solids and lipids induced by chitosan |
| topic | хитозан протеины молока липиды молока chitosan milk proteins milk lipids |
| url | https://vestnikskfu.elpub.ru/jour/article/view/488 |
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