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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Bibliografski detalji
Glavni autori:	Rzhepakovsky, I. V., Ржепаковский, И. В., Lodygin, A. D., Лодыгин, А. Д.
Format:	Статья
Jezik:	Russian
Izdano:	Kemerovo State University 2025
Teme:	Biological activity Whey proteins Cyclodextrin Enzymatic hydrolysis Hydrolysis degree Peptide Ultrafiltration
Online pristup:	https://dspace.ncfu.ru/handle/123456789/29832
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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