STUDYING OF FRACTIONAL COMPOSITION OF MILK-PROTEIN CONCENTRATES FOR THE PURPOSE OF THEIR APPLICATION IN PRODUCTION OF DAIRY PRODUCTS
2017
Smirnova I.A. | Gutov N.Yu. | Yurtashkina A.V.
Now, in order to increase the level of consumption of protein by population there appear food products enriched with milk-protein concentrates in the market of dairy products The article deals with the results of the research on the composition of two samples of milk protein concentrates - Neoprolakt U (1) and Promilk Kappa Optimum 85 for the purpose of their further application in production of dairy products. Fractions of proteins of milk-protein concentrates have been identified using the value of molecular weight. The initial electrophoregram has been obtained as a result of electrophoretic fractionation of proteins with the method of free electrophoresis by means of a MINI-PROTEAN cell for electrophoresis. The number of fractions of whey proteins and casein has been identified in the studied samples. Absolute values of fractions of whey proteins and casein in the samples of milk-protein concentrates have been defined. On the basis of the obtained absolute values of fractions of whey proteins and casein their percentage in milk-protein concentrates has been calculated. The obtained results allow us to conclude that the studied samples of milk-protein concentrates can be used in production of dairy products as an additional component in order to increase nutritive value of the finished product.
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