MICELLIZATION OF CASEIN-DEXSTRAN STRUCTURES OBTAINED IN THE MAILLARD REACTION
Micelles were prepared by the crosslinking copolymerization of casein and dextran in the Maillard reaction. Glycated proteins were identified using ft-IR spectrometry. Solutions of micelles are characterized by changing of optical properties. Micellization is reversible depending on pH. Micelles siz...
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| Format: | Artikel |
| Sprache: | Russisch |
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North Caucasus Federal University
2022-05-01
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| Schriftenreihe: | Вестник Северо-Кавказского федерального университета |
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| Online-Zugang: | https://vestnikskfu.elpub.ru/jour/article/view/1067 |
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