Biologically Active Dairy Protein Hydrolysates and Their Cyclodextrin Inclusion Complexes: Biotechnological Aspects of Production

Biologically Active Dairy Protein Hydrolysates and Their Cyclodextrin Inclusion Complexes: Biotechnological Aspects of Production

Enzymatic hydrolysis of dairy proteins increases their nutritional and biological value while reducing their allergenic potential. The subsequent complexation of peptides with cyclodextrins (CDs) reduces the bitterness of the hydrolyzed proteins. The research objective was to obtain hydrolysates of...

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Bibliografiset tiedot
Päätekijät:	Rzhepakovsky, I. V., Ржепаковский, И. В., Lodygin, A. D., Лодыгин, А. Д.
Aineistotyyppi:	Статья
Kieli:	Russian
Julkaistu:	Kemerovo State University 2025
Aiheet:	Biological activity Whey proteins Cyclodextrin Enzymatic hydrolysis Hydrolysis degree Peptide Ultrafiltration
Linkit:	https://dspace.ncfu.ru/handle/123456789/29832
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!

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