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https://elib.belstu.by/handle/123456789/40195| Title: | Biologically active properties of hydrolysed and fermented milk proteins |
| Authors: | Halavach, Tatsiana M. Dudchik, Natalia V. Tarun, Ekaterina I. Zhygankov, Vasiliy G Kurchenko, Vladimir P. Romanovich, Roman V. Khartitonov, Vladimir D. Asafov, Vladimir A. |
| Keywords: | squirrels белки peptides пептиды bovine colostrum молозиво крупного рогатого скота protein hydrolysis гидролиз белка |
| Issue Date: | 2020 |
| Citation: | Biologically active properties of hydrolysed and fermented milk proteins / T. M. Halavach [et al.] // Journal of Microbiology, Biotechnology and Food Sciences (JMBFS). - 2020. - V. 9, № 4. - P. 714-720. - Вibliogr.: at the end of the article. |
| Abstract: | A comparative analysis of protein and peptide profile, biological activities of hydrolysed bovine colostrum and whey was performed. It was found that the depth of proteolysis, qualitative and quantitative composition of protein component of samples determined the level of their antiradical, antimutagenic, antimicrobial and antigenic properties. SDS-electrophoresis of experimental samples revealed more extensive protein hydrolysis in the course of alcalase treatment than during enzymatic reaction with neutrase. Using fluorimetric method the influence of hydrolysis with endopeptidases and fermentation with Lactobacillus acidophilus on antioxidant properties of milk proteins was established. |
| URI: | https://elib.belstu.by/handle/123456789/40195 |
| Appears in Collections: | Публикации в зарубежных изданиях |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Tatsiana M. Halavac.pdf | 1 MB | Adobe PDF | View/Open |
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