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Electrofractionation of protein mineral complexes obtained by electrophysial whey processing

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dc.contributor.author BOLOGA, M. K.
dc.contributor.author STEPURINA, T. G.
dc.contributor.author ILIASENCO, O. K.
dc.contributor.author SAJIN, T. M.
dc.contributor.author POLICARPOV, A. A.
dc.contributor.author VRABIE, V. Gh.
dc.contributor.author GONCEARUC, V. P.
dc.contributor.author PALADII, I. V.
dc.contributor.author SPRINCEAN, C. Gh.
dc.contributor.author VRABIE, E. Gh.
dc.date.accessioned 2022-01-05T09:49:40Z
dc.date.available 2022-01-05T09:49:40Z
dc.date.issued 2016
dc.identifier.citation BOLOGA, M. K., STEPURINA, T. G., ILIASENCO, O. K. et al. Electrofractionation of protein mineral complexes obtained by electrophysial whey processing. In: Materials Science and Condensed Matter Physics: conf. st. int. ed. 8, 12-16 septembrie 2016, Chişinău, Republica Moldova, 2016, p. 361. ISBN 978-9975-9787-1-2. en_US
dc.identifier.isbn 978-9975-9787-1-2
dc.identifier.uri http://repository.utm.md/handle/5014/18684
dc.description.abstract Whey proteins are well structured proteins with secondary and tertiary stable structures. It is known that whey proteins make up about 20% of milk proteins. Four major whey protein components: βlactoglobulin (β-Lg), α-lactalbumin (α-La), bovine serum albumin (BSA), and immunoglobulin (Ig), make up 90% of the whey proteins: The remaining 10% are such proteins as lactoperoxidase, serum transferrin, lactoferrin, lactolin, and proteo-peptone fraction. en_US
dc.language.iso en en_US
dc.publisher Institutul de Fizică Aplicată, AȘM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject whey proteins en_US
dc.subject proteins en_US
dc.subject milk proteins en_US
dc.title Electrofractionation of protein mineral complexes obtained by electrophysial whey processing en_US
dc.type Article en_US


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