Research of composition of milk protein concentrates

Техника и технология пищевых производств

Smirnova I.¹  Gutov N.¹  Lukin A.¹ 

[1] Kemerovo Institute of Food Science and Technology (University);

关键词: milk protein;    casein;    whey protein;    fractionating of proteins;    milk protein concentrate;   

DOI  :  10.21603/2074-9414-2018-1-85-90

来源: DOAJ

【 摘 要 】

Emergence of the dairy products enriched with milky proteinaceous concentrates is connected with low level of consumption of protein the population. Results of a research of structure of two samples of milk protein concentrates – Promilk 852 FBI and Promilk Kappa Optimum for the purpose of their further application in production of dairy products are presented in article. Fractions of proteins of milk protein concentrates with use of size of molecular weight are defined. As a result of electrophoretic division of fractions of proteins the method of a free electrophoresis by means of a cell for an electrophoresis of MINI-PROTEAN has received an initial electrophoregram. In the studied samples the number of fractions of serumal proteins and casein is identified. Absolute values of fractions of serumal proteins and casein in samples of milk protein concentrates are calculated. On the basis of the received values of fractions of serumal proteins and casein their percentage in milk protein concentrates is determined. The received results allow to draw a conclusion that the studied samples of milk protein concentrates can be used in production of dairy products as an additional component for increase in nutrition value of a ready-made product.

【 授权许可】

Unknown