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Khramtsov A.G., North Caucasus Federal University, Pushkina Str. 1, Stavropol, 355009 Russian Federation, akhramtcov@ncfu.ru

Раздел: REVIEW
Год 2016 Номер журнала 2 DOI 10.21179/2308-4057-2016-2-16-31
Аннотация The paradigm of formation of science about nitrogen-containing compounds (protein complex) of raw milk - Proteomics - is stated. The monitoring of fractional composition, possibility of extraction, modification and application of the whole protein complex, caseins and serum proteins, their fractions and derivatives allows to consider the traditional and innovative component of dairy business in an absolutely new light, based on nanoclusters and biotechnology. The road map of casein complex of raw milk is considered. The characteristic of the main fractions of casein, from the point of view of modern biotechnology of cheeses and cottage cheese is provided. The characteristic of serum proteins of raw milk in the native and denatured states and after the microparticulation directed into nanotubes is separately considered. The unimproved opportunities for the modernization of technologies of extraction of protein clusters with the receipt of products for import substitution with export orientation are emphasized. For the first time in the logistics of system analysis the problems of controlled proteolysis of albumins of milk - casein and serum proteins, with the receipt of products for clinical nutrition are considered.
Ключевые слова milk proteins, casein, whey proteins, amino acids, composition and properties of protein complex of milk, ways of receipt, ways of use
Информация о статье Дата поступления 10 ноября 2015 года
Дата принятия в печать 20 января 2016 года
Дата онлайн-размещения 31 декабря 2016 года
Выходные данные статьи Khramtsov A.G. Scientific and technical justification of conceptual provisions of proteomics of dairy business. Food and Raw Materials, 2016, vol. 4, no. 2, pp. 16-31. doi:10.21179/2308-4057-2016-2-16-31.
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