METHOD OF PRODUCING FUNCTIONAL ADDITIVE BASED ON CASEIN HYDROLYSATE

FIELD: food industry.SUBSTANCE: invention relates to food industry. Casein undergoes enzymatic hydrolysis at temperature 50±1 °C for 24 hours, ratio of concentration of enzyme to concentration of substrate-protein is 1:25. Method includes pH starting with periodic stirring of 1M sodium hydroxide or...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	POZDNJAKOVA OLGA GEORGIEVNA, MASLENNIKOVA SVETLANA MIKHAJLOVNA, KURBANOVA MARINA GENNADEVNA, BONDARCHUK OLGA NIKOLAEVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	FOODS OR FOODSTUFFS HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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