Investigation of polypeptide fractions of skim milk permeate obtained by ultrafiltration
Abstract
The main ways of peptide formation in raw skim milk and the extent of peptides permeation in the ultrafiltration process are considered in the article. The method of chromatography of the protein and peptide fractions is described, the results of chromatographic studies of native milk peptides present in the permeate of skim milk obtained by ultrafiltration are presented.
Supporting agencies: The authors would like to acknowledge financial support of the Ministry of Education and Science of the Russian Federation, contract MON 03.G25.31.0241.
About the Authors
V. S. Metel
North-Caucasus Federal University
Russian Federation
Russian Federation
Metel Vladimir S. – Engineer of the Center for Biotechnological Engineering of NCFU, Institute of Living Systems
Stavropol.
I. K. Kulikova
North-Caucasus Federal University
Russian Federation
Russian Federation
Kulikova Irina K. – PhD (Technical Sciences), Associate Professor, Department of Applied Biotechnology, Institute of Living Systems
Stavropol
G. S. Anisimov
North-Caucasus Federal University
Russian Federation
Russian Federation
Anisimov Georgii S. – PhD (Technical Sciences), Director of the Center for Biotechnological Engineering at North Caucasian Federal University
Stavropol
I. A. Evdokimov
North-Caucasus Federal University
Russian Federation
Russian Federation
Evdokimov Ivan A. – PhD (Technical Sciences), Professor, Head of the Basic Department of Technology of Milk and Dairy Products, FSAEI of HE «North Caucasus Federal University» at the Stavropol Dairy Plant JSC
Stavropol.
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Review
For citations:
Metel V.S., Kulikova I.K., Anisimov G.S., Evdokimov I.A. Investigation of polypeptide fractions of skim milk permeate obtained by ultrafiltration. Food Industry: Science and Technology. 2019;12(1):80-85. (In Russ.)
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