Influence of molecular weight of chitosan on interaction with casein
The process of complex formation of casein from skimmed milk and purified casein with chitosan of different molecular weights was studied. It was shown that at pH 6.3 casein micelles and parts of whey proteins coagulated with positively charged chitosan molecules with molecular weights of 45.3, 25.4...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Статья |
| اللغة: | English |
| منشور في: |
Pleiades Publishing
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.scopus.com/record/display.uri?eid=2-s2.0-85053334507&origin=resultslist&sort=plf-f&src=s&st1=Influence+of+Molecular+Weight+of+Chitosan+on+Interaction+&st2=&sid=2365352b6cc3c547e7a981db302d73e4&sot=b&sdt=b&sl=72&s=TITLE-ABS-KEY%28Influence+of+Molecular+Weight+of+Chitosan+on+Interaction+%29&relpos=0&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/3099 |
| الوسوم: |
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https://www.scopus.com/record/display.uri?eid=2-s2.0-85053334507&origin=resultslist&sort=plf-f&src=s&st1=Influence+of+Molecular+Weight+of+Chitosan+on+Interaction+&st2=&sid=2365352b6cc3c547e7a981db302d73e4&sot=b&sdt=b&sl=72&s=TITLE-ABS-KEY%28Influence+of+Molecular+Weight+of+Chitosan+on+Interaction+%29&relpos=0&citeCnt=0&searchTerm=https://dspace.ncfu.ru/handle/20.500.12258/3099