ANALYSIS OF FOOD MACROMOLECULAR COMPLEXES AND INVESTIGATION OF PROTEOLYSIS IN MODEL UP-TO-DATE FOODS

Abstract

The work covers the system containing the protein casein hydrolysates, food fibres and pectin. The aim is to investigate the process for heterophase hydrolysis of the proteins in presence of the food cellulose and pectin fibres by the electron microscopy and chemical kinetics methods. The influence of the pectin and cellulose fibres on the degree and depth of the casein hydrolysis has been studied, and the character in permolecular organization of the complexes generating during preoteolysis has been investigated. The method for electron-microscopic analysis of the complex multicomponent system - concentrated solutions of protein and pectin in the presence of the fibrous component has been developed. The model up-to-date foods on base of the protein hydrolysates, pectin and food fibres have been introduced. Application field: investigation of concentrated polymer solutions and new foodsAvailable from VNTIC / VNTIC - Scientific & Technical Information Centre of RussiaSIGLERURussian Federatio