Influence of whey proteins on education of protein surface layer as a result of anaphoresis of model acid-protein systems
Abstract
The article presents the results of scientific research to establish the influence of whey protein on the parameters of anaphoresis processing of model acid-protein systems in comparison with acidic model solutions and its influence on the formation of protein films on the surface of the membrane under electrokinetic influence.
About the Authors
E. V. Bespalova
Institute for Meat and Dairy Industry
Russian Federation
Russian Federation
Minsk
A. S. Kadyhrob
Institute for Meat and Dairy Industry
Russian Federation
Russian Federation
Minsk
References
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4. Tsermoula, P., Khakimov, B., Nielsen, J. H. and Engelsen, S. B.. Whey – The waste-stream that became more valuable than the food product, Trends Food Sci. Technol., 2021, Vol. 118. – P. 230.
Review
For citations:
Bespalova E.V., Kadyhrob A.S. Influence of whey proteins on education of protein surface layer as a result of anaphoresis of model acid-protein systems. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):162-167. (In Russ.)
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