УДК 664:66.022.3
Библ. 22.
DOI: 10.21323/2071-2499-2022-5-62-64

Взаимодействие полисахаридных и белковых структурообразователей

Богданова Ю.И., Туниева Е.К., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: белки, полисахариды, pH, ионная сила, межмолекулярные взаимодействия,
Реферат:
Совместное использование белков и полисахаридов нашло широкое использование при производстве пищевой продукции. В данной статье рассматриваются возможности взаимодействия между полисахаридами и белковыми препаратами, а также факторы, которые могут повлиять на свойства полученного белково-полисахаридного комплекса.

Interaction of polysaccharide and protein structure-forming agents

Bogdanova Yu.I., Tunieva E.K.
Gorbatov Research Center for Food Systems
Key words: proteins, polysaccharides, pH, ionic force, intermolecular interactions
Summary:
The joint use of proteins and polysaccharides has found wide application in food production. This paper considers possibilities of interaction between polysaccharides and protein preparations, as well as factors that can influence properties of the obtained protein-polysaccharide complex.

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Контакты:

Богданова Юлия Игорьевна
+7 (495) 676–61–11
yu.bogdanova@fncps.ru
Туниева Елена Карленовна
+7 (495) 676–71–11
e.tunieva@fncps.ru

Для цитирования:

Богданова, Ю.И. Взаимодействие полисахаридных и белковых структурообразователей / Ю.И. Богданова, Е.К. Туниева // Все о мясе. – 2022. – № 5. – С. 62-64. DOI: 10.21323/2071-2499-2022-5-62-64.

For citation:

Bogdanova, Yu.I. Interaction of polysaccharide and protein structure-forming agents / Yu.I. Bogdanova, E.K. Tunieva // Vsyo o myase. – 2022. – № 5. – Р. 62-64. DOI: 10.21323/2071-2499-2022-5-62-64.