dc.contributor.author | VRABIE, Elvira | |
dc.contributor.author | PALADII, Irina | |
dc.contributor.author | SPRINCEAN, Catalina | |
dc.contributor.author | VRABIE, Valeria | |
dc.date.accessioned | 2022-01-05T12:00:03Z | |
dc.date.available | 2022-01-05T12:00:03Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | VRABIE, Elvira, PALADII, Irina, SPRINCEAN, Catalina et al. The pecularities of amino acid migration in protein mineral concentrates under the influence of different pH and temperature values during electro-activation of whey s. In: Scientific Papers. Series D. Animal Science: proc., 2020, V. 63, N. 1, pp. 401-407. ISSN 2285-5750. | en_US |
dc.identifier.issn | 2285-5750 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/18690 | |
dc.description.abstract | 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 = 29.5ºC. 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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Universitatea de Ştiinţe Agronomice şi Medicină Veterinară, Bucureşti | 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 | amino acids | en_US |
dc.subject | electrophysical processing | en_US |
dc.subject | whey | en_US |
dc.title | The pecularities of amino acid migration in protein mineral concentrates under the influence of different pH and temperature values during electro-activation of whey | en_US |
dc.type | Article | en_US |
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