УДК 544.022.822:577.112:664
Библ. 49.
DOI: 10.21323/2071-2499-2023-4-30-33

Факторы, оказывающие влияние на свойства гелей белковых препаратов

Богданова Ю.И., Туниева Е.К., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: гель, белковые препараты, pH, ионная сила, структура,
Реферат:
Белковые препараты растительного и животного происхождения нашли широкое применение в ряде отраслей пищевой промышленности. В данной статье приведён анализ научно-технической информации, раскрывающий влияние различных технологических факторов на процессы гелеобразования растительных и животных белков, в частности: влияние концентрации; кислотности среды; ионной силы; физических способов воздействия; а также синергические взаимодействия между разными белками.

Factors influencing properties of gels of protein preparations

Bogdanova Yu.I., Tunieva E.K.
Gorbatov Research Center for Food Systems
Key words: protein preparations, pH, ionic strength, gel, structure
Summary:
Protein preparations of plant and animal origin are widely used in several food industries. This article provides an analysis of scientific and technical information revealing the influence of various technological factors on the processes of gelation of plant and animal proteins, in particular: the effect of concentration, acidity of the environment, ionic strength, physical methods of influence, as well as synergistic interactions between different proteins.

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Контакты:

Богданова Юлия Игорьевна
yu.bogdanova@fncps.ru
Туниева Елена Карленовна
e.tunieva@fncps.ru

Для цитирования:

Богданова, Ю.И. Факторы, оказывающие влияние на свойства гелей белковых препаратов / Ю.И. Богданова, Е.К. Туниева // Все о мясе. – 2023. – № 4. – С. 30-33. DOI: 10.21323/2071-2499-2023-4-30-33.

For citation:

Bogdanova, Yu.I. Factors influencing properties of gels of protein preparations / Yu.I. Bogdanova, E.K. Tunieva // Vsyo o myase. – 2023. – № 4. – Р. 30-33. DOI: 10.21323/2071-2499-2023-4-30-33.