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...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-04-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/101 |
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