Name
Vorobjev Evgeny Vasilievich
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
LLC “Chervone solntse”
Web site url
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Articles count: 2
Results of rheological investigations of
protein-chitosan complex obtained from milk-whey system with different ratio of components are demon-strated. Portable consistometer to determine elastic behavior of the samples is designed.
Optimal protein-chitosan complex, close in
rheological parameters to curd cheese 18% fat, is detected
Investigation results of dairy proteins
coprecipitation from skim milk and curd cheese whey are demonstrated. For different ratio of the components in the milk-whey mixture, the authors determined the parameters providing maximal effi-ciency of precipitation and outlined the factors stipu-lating intensity of separation and properties of pro-tein-chitosan complex. Efficiency of whey protein isolation and interaction of chitosan with protein in stable complex are explored