Biologically Active Dairy Protein Hydrolysates and Their Cyclodextrin Inclusion Complexes: Biotechnological Aspects of Production

Enzymatic hydrolysis of dairy proteins increases their nutritional and biological value while reducing their allergenic potential. The subsequent complexation of peptides with cyclodextrins (CDs) reduces the bitterness of the hydrolyzed proteins. The research objective was to obtain hydrolysates of...

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Autori principali:	Tatsiana M. Halavach, Zenon V. Lovkis, Vladimir P. Kurchenko, Aleksei V. Yantsevich, Ekaterina I. Tarun, Natalia V. Dudchik, Igor V. Rzhepakovsky, Aleksei D. Lodygin
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Kemerovo State University 2024-10-01
Serie:	Техника и технология пищевых производств
Soggetti:	whey proteins enzymatic hydrolysis ultrafiltration hydrolysis degree peptide cyclodextrin biological activity
Accesso online:	https://fptt.ru/en/issues/22856/22817/
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