ИЗУЧЕНИЕ ФРАКЦИОННОГО СОСТАВА МОЛОЧНО-БЕЛКОВЫХ КОНЦЕНТРАТОВ С ЦЕЛЬЮ ИХ ПРИМЕНЕНИЯ В ПРОИЗВОДСТВЕ МОЛОЧНЫХ ПРОДУКТОВ

STUDYING OF FRACTIONAL COMPOSITION OF MILK-PROTEIN CONCENTRATES FOR THE PURPOSE OF THEIR APPLICATION IN PRODUCTION OF DAIRY PRODUCTS

I.A. Smirnova ^a

Gutov N. ^a

Yurtashkina A. V. ^a

Affiliation

a Kemerovo Institute of Food Science and Technology (University)

Copyright ©Smirnova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Now, in order to increase the level of consumption of protein by population there appear food products enriched with milk- protein concentrates in the market of dairy products The article deals with the results of the research on the composition of two samples of milk protein concentrates - Neoprolakt U (1) and Promilk Kappa Optimum 85 for the purpose of their further application in production of dairy products. Fractions of proteins of milk-protein concentrates have been identified using the value of molecular weight. The initial electrophoregram has been obtained as a result of electrophoretic fractionation of proteins with the method of free electrophoresis by means of a MINI-PROTEAN cell for electrophoresis. The number of fractions of whey proteins and casein has been identified in the studied samples. Absolute values of fractions of whey proteins and casein in the samples of milk-protein concentrates have been defined. On the basis of the obtained absolute values of fractions of whey proteins and casein their percentage in milk-protein concentrates has been calculated. The obtained results allow us to conclude that the studied samples of milk-protein concentrates can be used in production of dairy products as an additional component in order to increase nutritive value of the finished product.

Keywords

Milk-protein concentrate, milk protein, casein, whey proteins, fractionation of proteins

REFERENCES

Udalenie β-laktoglobulina iz molochnoy syvorotki s pomosch'yu hitozana / A.V. Bakulin, S.A. Lopatin, T.S. Scherbinina, V.P. Varlamov, V.P. Kurchenko, S.G. Botina, E.Yu. Agarkova, V.D. Haritonov // Molochnaya promyshlennost'. - 2012. - № 11. - S. 62-64.
Losev, A.N. Kislomolochnyy napitok s mikropartikulyatom syvorotochnyh belkov / A.N.Losev, E.I. Mel'nikova, E.B. Stanislavskaya // Pischevaya promyshlennost'. - 2015. - № 12. - S. 36-38.
Vydelenie β-laktoglobulina iz syvorotki: ispol'zovanie razlichnyh form hitozana / V.P. Varlamov, T.S. Scherbinina, A.V. Bakulin [i dr.] // Molochnaya promyshlennost'. - 2013. - № 11. - S. 56-57.
Primenenie tehnologicheski funkcional'nyh belkov «PROCREAM 151S» v proizvodstve morozhenogo / A.A. Tvorogova, N.V. Kazakova, A.V. Spiridonova [i dr.] // Molochnaya promyshlennost'. - 2014. - № 7. - C. 64-65.
Gorbatova, K.K. Himiya i fizika moloka / K.K. Gorbatova, P.I. Gun'kova. - SPb.: GIORD, 2012. - 336 s.
Mel'nikova, E.I. Primenenie funkcional'nyh molochnyh belkov v tehnologii morozhenogo / E.I. Mel'nikova, A.N. Ponomarev, E.E. Popova // Molochnaya promyshlennost'. - 2012. - № 12. - S. 64-65.
Dymar, O.V. Tehnologicheskie aspekty ispol'zovaniya mikropartikulyatov syvorotochnyh belkov pri proizvodstve molochgyh produktov / O.V. Dymar // Molochnaya promyshlennost'. - 2014. - № 6. - S. 18-21.
Funkcional'nye ingredienty na osnove molochnoy syvorotki v proizvodstve marzhinal'nyh molochnyh produktov / V.S. Somov, M.N. Omarov, M.S. Zolotoreva, I.A. Evdokimova // Molochnaya promyshlennost'. -2014. - № 8. - S. 54-55.

How to quote?

About journal

Download