Electrophoretic study of the products of enzymatic hydrolysis of cow's milk alpha-lactalbumin by pepsin

Авторы: Samokhina L.S., Dunaev K.S., Kalagur A.O., Lisitsyn D.S., Spasova V.S., Komolova G.S., Tishkov V.I.
Сборник: The collection includes 7th the International Scientific-Practical Conference “Education Transformation Issues”
Тезисы
Год издания: 2018
Место издания: SCIEURO London 27-29 December 2018
Первая страница: 34
Последняя страница: 38
Аннотация: The analysis of both foreign experience and trends in the development of domestic dairy industry shows that in the future, there will be a more apparent separation of raw materials into nutrients that are valuable in composition and properties, followed by manufacturing of high-quality products based on them. Over the past few decades, many biologically active peptides,either directly present in the products, or isolated from the proteins contained in these products during enzymatic or chemical hydrolysis, have been found. In the process of natural processing of food proteins in the digestive tract, such peptides are released from the structure of proteins and begin to act as independent regulatory units with activity similar to that of hormones. Keywords: alpha-lactalbumin, electrophoretic study, enzymatic hydrolysis, pepsin
Добавил в систему: Самохина Людмила Сергеевна

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