Effect of fermentation conditions for milk proteins in the peptide profile of hydrolysates Scientific journal NRU ITMO Series Processes and Food Production Equipment

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SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Effect of fermentation conditions for milk proteins in the peptide profile of hydrolysates

UDC 637.055

Effect of fermentation conditions for milk proteins in the peptide profile of hydrolysates

Zabodalova L.A.,, Skvortcova N.N., Danilov I.M., Kasumov M.K.
In the article to obtain fractions of low molecular weight peptides by limited proteolysis of skim milk enzyme preparation "Pancreatin. The rational parameters of fermentation, the comparative characterization of the molecular weight distribution of hydrolysates obtained by gel chromatography
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Keywords: milk proteins, enzymatic hydrolysis, low molecular weight peptides

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