Affiliation
a Kemerovo State Agricultural Institute
b Kemerovo Institute of Food Science and Technology
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Abstract
The description of a biological and nutritional value of proteins including casein is presented in this article. The amino acid composition of all casein fractions is considered. The peptides obtained as a result of hydrolysis by endopeptidases are able to increase significantly the bioavailability of essential micronutrients such as calcium, zinc and, possibly, iron. Enzymatic hydrolysates of proteins in comparison with the free amino acids have much better functional properties. The results of studies of enzymatic casein hydrolysis under the action of endopeptidases: the degree of hydrolysis, fractional composition of casein as a result of its processing by enzymes, as well as the amino acid composition of obtained hydrolysates, are shown.
Keywords
Casein,
enzymes,
peptides,
amino acids,
endopeptidases,
hydrolysis
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