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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Príomhchruthaitheoirí:	Rzhepakovsky, I. V., Ржепаковский, И. В., Lodygin, A. D., Лодыгин, А. Д.
Formáid:	Статья
Teanga:	Russian
Foilsithe / Cruthaithe:	Kemerovo State University 2025
Ábhair:	Biological activity Whey proteins Cyclodextrin Enzymatic hydrolysis Hydrolysis degree Peptide Ultrafiltration
Rochtain ar líne:	https://dspace.ncfu.ru/handle/123456789/29832
Clibeanna:	Cuir clib leis Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!

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