{"title":"液态食品中脂质和碳水化合物-蛋白质纳米复合物的生化转化","authors":"A. Ivankin, N. Vostrikova","doi":"10.5923/J.FOOD.20120203.03","DOIUrl":null,"url":null,"abstract":"The process of enzymatic hydrolysis of dairy whey at presence of a polyfermental preparation pancreatin was investigated. The process of hydrolytic transformations of dairy proteins, fats and carbohydrates in comparison of a parallel estimation of changes of the sizes of the lipid, carbohydrates-protein formations which are being in nano region of area was studied.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"43 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Biochemical Transformations of Lipide and Carbohydrat-Protein Nano Complex in Liquid Foodstuff\",\"authors\":\"A. Ivankin, N. Vostrikova\",\"doi\":\"10.5923/J.FOOD.20120203.03\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The process of enzymatic hydrolysis of dairy whey at presence of a polyfermental preparation pancreatin was investigated. The process of hydrolytic transformations of dairy proteins, fats and carbohydrates in comparison of a parallel estimation of changes of the sizes of the lipid, carbohydrates-protein formations which are being in nano region of area was studied.\",\"PeriodicalId\":276875,\"journal\":{\"name\":\"International Journal of Food Science and Nutrition Engineering\",\"volume\":\"43 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2012-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science and Nutrition Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5923/J.FOOD.20120203.03\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science and Nutrition Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5923/J.FOOD.20120203.03","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Biochemical Transformations of Lipide and Carbohydrat-Protein Nano Complex in Liquid Foodstuff
The process of enzymatic hydrolysis of dairy whey at presence of a polyfermental preparation pancreatin was investigated. The process of hydrolytic transformations of dairy proteins, fats and carbohydrates in comparison of a parallel estimation of changes of the sizes of the lipid, carbohydrates-protein formations which are being in nano region of area was studied.
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