Nanotechnological aspects at electro-activation of secondary dairy products
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2022-11-04 12:24
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VRABIE, Elvira, BOLOGA, M., PALADII, Irina, VRABIE, Valeria, POLIKARPOV, Albert, GONCIARUC, Valeriu, SPRINCEAN, Cătălina, STEPURINA, Tatiana. Nanotechnological aspects at electro-activation of secondary dairy products. In: IFMBE Proceedings: . 4th International Conference on Nanotechnologies and Biomedical Engineering, Ed. 4, 18-21 septembrie 2019, Chişinău. Switzerland: Springer Nature Switzerland AG, 2020, Ediția 4, Vol.77, pp. 799-803. ISBN 978-303031865-9. ISSN 16800737. DOI: https://doi.org/10.1007/978-3-030-31866-6_142
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IFMBE Proceedings
Ediția 4, Vol.77, 2020
Conferința "Conference on Nanotechnologies and Biomedical Engineering"
4, Chişinău, Moldova, 18-21 septembrie 2019

Nanotechnological aspects at electro-activation of secondary dairy products

DOI: https://doi.org/10.1007/978-3-030-31866-6_142

Pag. 799-803

Vrabie Elvira1, Bologa M.1, Paladii Irina1, Vrabie Valeria2, Polikarpov Albert1, Gonciaruc Valeriu1, Sprincean Cătălina1, Stepurina Tatiana3
 
1 Institute of Applied Physics,
2 Institute of Physiology and Sanocreatology,
3 Moldova State University
 
Proiecte:
 
Disponibil în IBN: 25 octombrie 2020


Rezumat

The study of the electro-activation processing of whey, with the recovery of the PMCs and simultaneous isomerization of lactose into lactulose, reveals the necessity of certain technical requirements in order to ensure management and control of a technological process that takes place in an electrolyzer. Electro-activation of secondary dairy products and obtaining protein mineral concentrates (PMCs), with the simultaneous isomerization of lactulose allows not only to specifically mobilise proteins at the formation of protein compounds but also isomerization of lactose into lactulose. As is well known, a lactulose molecule is about 5 nm. Whey, a secondary dairy product, has over 200 components, a part of which are in nano-quantities. Electro-activation triggers a number of inter- and intramolecular reactions at the nanoscale level. The results may be of interest for dairy factories that can use the proposed installation and apply the whey processing wasteless technology and for other food industry companies, as well as for those in pharmaceutics—in valorification technologies for obtaining the PMCs with the desired content of protein fractions and amino acids. 

Cuvinte-cheie
Electro-activation processing, Electrolyzer, Protein mineral concentrates, whey, whey proteins