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Optimization of technological parameters of casein hydrolysis

Milk proteins are valuable raw materials for obtaining protein hydrolysates and active peptides formed during hydrolysis. Various proteolytic enzymes and bacteria are most often used for hydrolysis. Important parameters for regulating the degree of protein hydrolysis are duration, temperature of hyd...

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Principais autores: O. V. Zinina, I. M. Chanov, M. B. Rebezov, Y. Li, Ch. Li, Y. Zhao
Format: Artigo
Sprog:Russo
Udgivet: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2026-01-01
Serier:Пищевые системы
Fag:
casein
degree of hydrolysis
microbial fermentation
acidophilus bacillus
regression equation
Online adgang:https://www.fsjour.com/jour/article/view/927
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