THEORETICAL AND TECHNOLOGICAL BACKGROUND OF CHITOSAN APPLICATION IN THE PRODUCTION OF FUNCTIONAL DAIRY PRODUCTS. (Report 1. Mechanism of interaction of chitosan with proteins )
Mechanism of interaction of chitosan with proteins is theoretically grounded in the review. The experimental results proved the ionic character of this interactions. The effectiveness of casein, ji-lactoglobulin, a-lactalbumin, bovine serum albumin binding with chitosan was evaluated. The theoretica...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
|
| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/770 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Mechanism of interaction of chitosan with proteins is theoretically grounded in the review. The experimental results proved the ionic character of this interactions. The effectiveness of casein, ji-lactoglobulin, a-lactalbumin, bovine serum albumin binding with chitosan was evaluated. The theoretical possibility to use chitosan in the technological processes of various functional food products is demonstrated. |
|---|---|
| ISSN: | 2307-910X |