Method of casein obtaining from skimmilk using oligochitosans

The interaction of milk proteins and oligochitosans is based on formation of electrostatic complex between negatively charged casein micelles and positively charged polysaccharide groups. At low concentrations of oligochitosans, partial interaction with milk proteins occurs. Maximum protein coagulat...

Deskribapen osoa

Gorde:

Xehetasun bibliografikoak
Egile Nagusiak:	Alieva, L. R., Алиева, Л. Р., Evdokimov, I. A., Евдокимов, И. А., Lodygin, A. D., Лодыгин, А. Д.
Formatua:	Статья
Hizkuntza:	English
Argitaratua:	IOP Publishing Ltd 2021
Gaiak:	Proteins Sustainable development Acetylation Biotechnology Casein Coagulation Environmental management Micelles Molecular weight Dairies
Sarrera elektronikoa:	https://dspace.ncfu.ru/handle/20.500.12258/14890
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

id	ir-20.500.12258-14890
record_format	dspace
spelling	ir-20.500.12258-148902021-07-08T13:04:48Z Method of casein obtaining from skimmilk using oligochitosans Alieva, L. R. Алиева, Л. Р. Evdokimov, I. A. Евдокимов, И. А. Lodygin, A. D. Лодыгин, А. Д. Proteins Sustainable development Acetylation Biotechnology Casein Coagulation Environmental management Micelles Molecular weight Dairies The interaction of milk proteins and oligochitosans is based on formation of electrostatic complex between negatively charged casein micelles and positively charged polysaccharide groups. At low concentrations of oligochitosans, partial interaction with milk proteins occurs. Maximum protein coagulation (90 %) is achieved in equivalence zone at the concentration of oligochitosans: 45.3 kDa-0.88×10-4 M; 25.4 kDa-1.57×10-4 M; 7.7 kDa - 5.19×10-4 M; 1.5 kDa-26.67×10-4 M. In these concentrations, taking into account the molecular weight and degree of deacetylation of oligochitosans, the total content of protonated amino groups is equal 2.4×10-4 M. When t protein content in skimmed milk is 3.0 % - 3.2%, oligochitosans of any molecular weight and degree of deacetylation can be used for casein coagulation, important that the final concentration of amino groups should be 2.4×10-4 M. It was determined that the use of the studied samples of oligochitosan allows to obtain coacervate where 1 g of oligochitosan binds 6.0 - 6.2 g of milk proteins 2021-02-03T14:05:40Z 2021-02-03T14:05:40Z 2020 Статья Alieva, L.R., Evdokimov, I.A., Lodygin, A.D., Sushinskaia, N.V., Kurchenko, V.P., Permyakov, A.V. Method of casein obtaining from skimmilk using oligochitosans // IOP Conference Series: Earth and Environmental Science. - 2020. - Volume 613. - Issue 1. - Номер статьи 012004 http://hdl.handle.net/20.500.12258/14890 en IOP Conference Series: Earth and Environmental Science application/pdf application/pdf IOP Publishing Ltd
institution	СКФУ
collection	Репозиторий
language	English
topic	Proteins Sustainable development Acetylation Biotechnology Casein Coagulation Environmental management Micelles Molecular weight Dairies
spellingShingle	Proteins Sustainable development Acetylation Biotechnology Casein Coagulation Environmental management Micelles Molecular weight Dairies Alieva, L. R. Алиева, Л. Р. Evdokimov, I. A. Евдокимов, И. А. Lodygin, A. D. Лодыгин, А. Д. Method of casein obtaining from skimmilk using oligochitosans
description	The interaction of milk proteins and oligochitosans is based on formation of electrostatic complex between negatively charged casein micelles and positively charged polysaccharide groups. At low concentrations of oligochitosans, partial interaction with milk proteins occurs. Maximum protein coagulation (90 %) is achieved in equivalence zone at the concentration of oligochitosans: 45.3 kDa-0.88×10-4 M; 25.4 kDa-1.57×10-4 M; 7.7 kDa - 5.19×10-4 M; 1.5 kDa-26.67×10-4 M. In these concentrations, taking into account the molecular weight and degree of deacetylation of oligochitosans, the total content of protonated amino groups is equal 2.4×10-4 M. When t protein content in skimmed milk is 3.0 % - 3.2%, oligochitosans of any molecular weight and degree of deacetylation can be used for casein coagulation, important that the final concentration of amino groups should be 2.4×10-4 M. It was determined that the use of the studied samples of oligochitosan allows to obtain coacervate where 1 g of oligochitosan binds 6.0 - 6.2 g of milk proteins
format	Статья
author	Alieva, L. R. Алиева, Л. Р. Evdokimov, I. A. Евдокимов, И. А. Lodygin, A. D. Лодыгин, А. Д.
author_facet	Alieva, L. R. Алиева, Л. Р. Evdokimov, I. A. Евдокимов, И. А. Lodygin, A. D. Лодыгин, А. Д.
author_sort	Alieva, L. R.
title	Method of casein obtaining from skimmilk using oligochitosans
title_short	Method of casein obtaining from skimmilk using oligochitosans
title_full	Method of casein obtaining from skimmilk using oligochitosans
title_fullStr	Method of casein obtaining from skimmilk using oligochitosans
title_full_unstemmed	Method of casein obtaining from skimmilk using oligochitosans
title_sort	method of casein obtaining from skimmilk using oligochitosans
publisher	IOP Publishing Ltd
publishDate	2021
url	https://dspace.ncfu.ru/handle/20.500.12258/14890
work_keys_str_mv	AT alievalr methodofcaseinobtainingfromskimmilkusingoligochitosans AT alievalr methodofcaseinobtainingfromskimmilkusingoligochitosans AT evdokimovia methodofcaseinobtainingfromskimmilkusingoligochitosans AT evdokimovia methodofcaseinobtainingfromskimmilkusingoligochitosans AT lodyginad methodofcaseinobtainingfromskimmilkusingoligochitosans AT lodyginad methodofcaseinobtainingfromskimmilkusingoligochitosans
_version_	1760599363583737856

Method of casein obtaining from skimmilk using oligochitosans

Antzeko izenburuak