THE PECULARITIES OF AMINO ACID MIGRATION IN PROTEIN MINERAL CONCENTRATES UNDER THE INFLUENCE OF DIFFERENT pH AND TEMPERATURE VALUES DURING ELECTRO-ACTIVATION OF WHEY

被引：0

作者：

Vrabie, Elvira ^{[1
]}

Paladii, Irina ^{[1
]}

Sprincean, Catalina ^{[1
]}

Vrabie, Valeria ^{[2
]}

机构：

[1] Inst Appl Phys, 5 Acad St, Kishinev, Moldova

[2] Inst Physiol & Sanocreatol, 1 Acad St, Kishinev, Moldova

来源：

SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE | 2020年 / 63卷 / 01期

关键词：

amino acids; electrophysical processing; whey; DAIRY SALTS;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

It was investigated the influence ofpH and temperature under the degree of isolation of'free amino acids in the protein mineral concentrates (PMCs) obtained as a result of processing of whey after the manufacture of the granulated cottage cheese "Grauncior" (company JLC) at membrane electrolyzes EDP-4 at current density j = 10 mA/cm(2) and j = 20 mA/cm(2). The highest degree of extraction offree, especially essential amino acids is recorded in the PMCs during electro-activation at current density j = 20 mA/cm(2), at 10 min of processing, when pH = 11.6 and t = 29.5 degrees C The level of migration of each essential amino acid in the PMCs is varying in dependence on the time of electrophysical processing, on the current density pH and temperature values.

引用

页码：401 / 407

页数：7

共 14 条

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