Author:
Boldyrev V,Ivankin A,Oliferenko G,Baburina M,Vostrikova N,Kulikovskii A,Tunieva E
Abstract
Abstract
In order to change the composition of natural food systems based on animal raw materials, we studied some features of thermodynamic changes of proteins under the influence of technological factors in the presence of biocultures. We revealed the important features of the influence of denaturation temperature and enthalpy of thermal transitions of myofibrillary proteins used in the technology of obtaining sodium chloride products, which is important for the effective optimization of parameters for obtaining high-quality products.
Subject
General Physics and Astronomy
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献