THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS
The article presents the results of studies of the joint use of milk protein and polysaccharide gelators. It has been established that the addition of milk protein concentrate to kappa-carrageenan and xanthan gum solutions improves the functional characteristics of polysaccharide gellants. Addition...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/577 |
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| author | Elena Karlenovna Tunieva Viktoriay Viktorovna Nasonova Kirill Igorevich Spiridonov |
| author_facet | Elena Karlenovna Tunieva Viktoriay Viktorovna Nasonova Kirill Igorevich Spiridonov |
| author_sort | Elena Karlenovna Tunieva |
| collection | DOAJ |
| description | The article presents the results of studies of the joint use of milk protein and polysaccharide gelators. It has been established that the addition of milk protein concentrate to kappa-carrageenan and xanthan gum solutions improves the functional characteristics of polysaccharide gellants. Addition of salt helps to reduce the strength characteristics of gels. The optimal ratio of the investigated concentrate of whey protein and kappa-carrageenan is 1:1. |
| format | Article |
| id | doaj-art-44434f0019e84d74a2d27e5e7c6f0de7 |
| institution | Matheson Library |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-10-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-44434f0019e84d74a2d27e5e7c6f0de72025-08-03T13:08:10ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-10-01027478576THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDSElena Karlenovna Tunieva0Viktoriay Viktorovna Nasonova1Kirill Igorevich Spiridonov2V. M. Gorbatov Federal Research Center for Food SystemsV. M. Gorbatov Federal Research Center for Food SystemsV. M. Gorbatov Federal Research Center for Food SystemsThe article presents the results of studies of the joint use of milk protein and polysaccharide gelators. It has been established that the addition of milk protein concentrate to kappa-carrageenan and xanthan gum solutions improves the functional characteristics of polysaccharide gellants. Addition of salt helps to reduce the strength characteristics of gels. The optimal ratio of the investigated concentrate of whey protein and kappa-carrageenan is 1:1.https://msi.elpub.ru/jour/article/view/577молочный белоккаррагинанксантанфункциональные характеристикигелеобразованиеmilk proteincarrageenanxanthanfunctional characteristicsgelling |
| spellingShingle | Elena Karlenovna Tunieva Viktoriay Viktorovna Nasonova Kirill Igorevich Spiridonov THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS Современная наука и инновации молочный белок каррагинан ксантан функциональные характеристики гелеобразование milk protein carrageenan xanthan functional characteristics gelling |
| title | THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS |
| title_full | THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS |
| title_fullStr | THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS |
| title_full_unstemmed | THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS |
| title_short | THE INFLUENCE OF MILK PROTEIN CONCENTRATE ON PROPERTIES OF HYDROCOLLOIDS |
| title_sort | influence of milk protein concentrate on properties of hydrocolloids |
| topic | молочный белок каррагинан ксантан функциональные характеристики гелеобразование milk protein carrageenan xanthan functional characteristics gelling |
| url | https://msi.elpub.ru/jour/article/view/577 |
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