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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書誌詳細
主要な著者:	Rzhepakovsky, I. V., Ржепаковский, И. В., Lodygin, A. D., Лодыгин, А. Д.
フォーマット:	Статья
言語:	Russian
出版事項:	Kemerovo State University 2025
主題:	Biological activity Whey proteins Cyclodextrin Enzymatic hydrolysis Hydrolysis degree Peptide Ultrafiltration
オンライン･アクセス:	https://dspace.ncfu.ru/handle/123456789/29832
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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