title: [Change in food proteins during technological processing].
abstract: Changes in protein fractions of casein during production of milk-protein concentrates (casecite and casein hydrolysate) were studied by double disk-electrophoresis in poly-acrylamide gel. Significant changes were observed during casein treatment with pancreatin at pH-6.6-7.0. beta-casein was subjected to the highest proteolytic decomposition, it was separated into two fractions attended by isolation of a great number of positively charged fractions of gamma-casein. The amount of beta-casein, as compared to freshly-precipitated casein, diminished by 3.5 and 11.7%, depending on the decomposition degree. Increment of the portion of positively charged fractions correlated with increased bitter flavor. The method of double disk-electrophoresis in polyacrylamide gel can be recommended for the regulation of the hydrolysis process during food production.
authors.forename: N A
authors.initials: NA
authors.lastname: Lpshinskaia
authors.forename: V L
authors.initials: VL
authors.lastname: Ivanov
mesh_terms: D002364:Caseins / Q000032:analysis; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling; D006868:Hydrolysis; D008894:Milk Proteins
chemical_list: D002364:Caseins; D008894:Milk Proteins
vernacular_title: Izmenenie pishchevykh belkov v protsesse tekhnologicheskoĭ obrabotki.