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английский) 1:
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The Department is developing methods for the regulation of structural-mechanical and physico-chemical parameters of products of cottage cheese, yogurt, etc.). For these purposes, applies, in particular, transgltaminaza (TG) enzyme catalytic reaction of cross-linking proteins. According to the results of the studies, TG may be used in the production of cheese, pastelike protein product as well as therapeutic paste and yogurt, using various toppings. Application of enzyme improves rheological properties, surface structure and decrease syneresis. The use of TG solves the problem of disposal of whey: by linking valuable whey proteins are precipitated, and the supernatant can be merged. So is the solution to the environmental problem of protein contamination of wastewater.
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