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The pecularities of amino acid migration in protein mineral concentrates under the influence of different pH and temperature values during electro-activation of whey

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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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