| Autor: |
VRABIE, Elvira, PALADII, Irina, SPRINCEAN, Catalina, VRABIE, Valeria |
| Předmět: |
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| Zdroj: |
Scientific Papers. Series D. Animal Science; 2020, Vol. 63 Issue 1, p401-407, 7p |
| Abstrakt: |
It was investigated the influence of pH and temperature under the degree of isolation of free amino acids in the protein mineral concentrates (PMCs) obtained as a result of processing of whey after the manufacture of the granulated cottage cheese "Grauncior" (company JLC) at membrane electrolyzer EDP-4 at current density j = 10 mA/cm2 and j = 20 mA/cm2. The highest degree of extraction of free, especially essential amino acids is recorded in the PMCs during electro-activation at current density j = 20 mA/cm2, at 10 min of processing, when pH = 11.6 and t = 29.5°C. The level of migration of each essential amino acid in the PMCs is varying in dependence on the time of electrophysical processing, on the current density, pH and temperature values. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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