Impact of dispersion medium on functional properties of the proteins
Possibility of directional regulation of the functional and processing properties of proteins and food mixtures on their basis has been shown based upon the results of molecular modeling and experimental research. It has been established that interaction between gelatins molecule and catholyte as co...
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| Главные авторы: | , , , , , , , |
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| 格式: | Статья |
| 語言: | English |
| 出版: |
RJPBCS RESEARCH JOURNAL PHARMACEUTICAL, BIOLOGICAL & CHEMICAL SCIENCES
2018
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| 主題: | |
| 在線閱讀: | http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=1&SID=D4CqLgJyMUbdkXB1tTT&page=1&doc=28 https://dspace.ncfu.ru:443/handle/20.500.12258/483 |
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| 總結: | Possibility of directional regulation of the functional and processing properties of proteins and food mixtures on their basis has been shown based upon the results of molecular modeling and experimental research. It has been established that interaction between gelatins molecule and catholyte as compared with drinking water results in arrangement of structures at jellification, improvement in quality and structuralmechanical properties of the jells |
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