Изучение состава молочно-белковых концентратов

Research of composition of milk protein concentrates

I.A. Smirnova ^a

Gutov N. ^b

A.A. Lukin ^c

Affiliation

a Head of the Department of Technology of Milk and Dairy Products, Kemerovo Institute of Food Science and Technology (University), professor, doctor of technical sciences

b Postgraduate Student of the Department of Technology of Milk and Dairy Products, Kemerovo Institute of Food Science and Technology (University)

c Postgraduate Student of the Department of Biotechnology, 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.

DOI: http://doi.org/10.21603/2074-9414-2018-1-85-90

Abstract

Emergence of the dairy products enriched with milky proteinaceous concentrates is connected with low level of consumption of protein the population. Results of a research of structure of two samples of milk protein concentrates – Promilk 852 FBI and Promilk Kappa Optimum for the purpose of their further application in production of dairy products are presented in article. Fractions of proteins of milk protein concentrates with use of size of molecular weight are defined. As a result of electrophoretic division of fractions of proteins the method of a free electrophoresis by means of a cell for an electrophoresis of MINI-PROTEAN has received an initial electrophoregram. In the studied samples the number of fractions of serumal proteins and casein is identified. Absolute values of fractions of serumal proteins and casein in samples of milk protein concentrates are calculated. On the basis of the received values of fractions of serumal proteins and casein their percentage in milk protein concentrates is determined. The received results allow to draw a conclusion that the studied samples of milk protein concentrates can be used in production of dairy products as an additional component for increase in nutrition value of a ready-made product.

Keywords

Milk protein, casein, whey protein, fractionating of proteins, milk protein concentrate

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