Influence of the Molecular Mass of Chitosan on Its Interaction With Caseinстатья
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Дата последнего поиска статьи во внешних источниках: 24 октября 2018 г.
Аннотация:The process of fat-free milk caseins and purified caseins interaction with chitosans of various molecular weights was studied. It was shown that, at pH 6.3, the casein micelles and certain whey proteins coagulated with positively charged chitosan molecules with molecular masses of 45.3, 25.4, 7.7 and 1.5 kDa. As a result of ionic interaction of chitosan molecules with proteins of skimmed milk, the yield of the target product reached 90–92%. The data showed that the product obtained included all forms of caseins: α-casein, β-ca- sein, κ-casein, and a small amount of whey proteins.