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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Detaylı Bibliyografya
Asıl Yazarlar:	Rzhepakovsky, I. V., Ржепаковский, И. В., Lodygin, A. D., Лодыгин, А. Д.
Materyal Türü:	Статья
Dil:	Russian
Baskı/Yayın Bilgisi:	Kemerovo State University 2025
Konular:	Biological activity Whey proteins Cyclodextrin Enzymatic hydrolysis Hydrolysis degree Peptide Ultrafiltration
Online Erişim:	https://dspace.ncfu.ru/handle/123456789/29832
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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