MICELLIZATION OF CASEIN-DEXSTRAN STRUCTURES OBTAINED IN THE MAILLARD REACTION

Micelles were prepared by the crosslinking copolymerization of casein and dextran in the Maillard reaction. Glycated proteins were identified using ft-IR spectrometry. Solutions of micelles are characterized by changing of optical properties. Micellization is reversible depending on pH. Micelles siz...

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Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Roman Budkevich, Anastasiya Eremina, Elena Budkevich, Gennady Slyusarev
Formatua: Artigo
Hizkuntza:Russo
Argitaratua: North Caucasus Federal University 2022-05-01
Saila:Вестник Северо-Кавказского федерального университета
Gaiak:
мицеллизация
казеин
декстран
реакция майяра
сополимер
меланоидиноо-бразование
ик-спектрометрия
micellization
casein
dextran
maillard reaction
copolymer
ir - spectrometry
Sarrera elektronikoa:https://vestnikskfu.elpub.ru/jour/article/view/1067
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