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Title of article USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION
Authors

Evdokimov I.A. , North-Caucasus Federal University , Pushkin Str. 1, Stavropol, 355009 Russian Federation

Alieva L.R. , North-Caucasus Federal University , Pushkin Str. 1, Stavropol, 355009 Russian Federation

Varlamov V.P. , Bioengineering Center of RAS , 60 years of October Avenue 7, building 1, Moscow, 117312 Russian Federation

Kharitonov V.D. , Institute of the Dairy Industry , Lyusinovskaya Str. 35, building 7, Moscow, 115093 Russian Federation

Butkevich T.V. , Belarusian State University , Nezavisimosti Avenue 4, Minsk, 220030 Republic of Belarus

Kurchenko V.P. , Belarusian State University , Nezavisimosti Avenue 4, Minsk, 220030 Republic of Belarus , kurchenko@tut.by

Section: FOOD PRODUCTION TECHNOLOGY
Year 2015 Issue 2 DOI 10.12737/13117
Annotation The use of chitosan can significantly reduce energy costs in the processing of milk protein and carbohydrate raw materials, and is very promising for use in the dairy industry. In solution of serum proteins, the chitosan binds ОІ-lactoglobulin and other proteins, thus forming an insoluble complex. The formation of complexes of proteins with the chitosan can be accompanied by both a change in the balance of forces that determine the nature of intra- and intermolecular interactions of protein globules, and formation of coacervates differing in size, shape, charge, degree of hydration. Electrostatic forces make the main contribution to the formation of the insoluble chitosan protein complex. In the study of the chitosan complexes formation conditions with the milk serum protein, the pH interaction was studied, as well as concentration of chitosan, the molecular mass of the polysaccharide, ionic strength, and other factors. These patterns of interaction of the milk serum proteins with the chitosan have formed the basis for the development of sorbents based on this polysaccharide. We studied the sorption properties of various forms of chitosan: granulated, as cryogels, as well as part of calcium tartrate gel. Using the chitozan containing sorbents allows us to select proteins from the milk serum and obtain purified preparations of β-lactoglobulin and lactoferrin. Inclusion of the chitosan in the milk beverages and dairy desserts allows us to create a functional food, where the polysaccharide acts as a technological, bactericidal and fungistatic agent.
Keywords Chitosan, milk serum (whey), β-lactoglobulin, α-lactalbumin, bovine serum albumin, complexation of proteins
Artice information Received April 30, 2015
Accepted June 8, 2015
Available online November 20, 2015
Imprint article Evdokimov I.A., Alieva L.R., Varlamov V.P., Kharitonov V.D., Butkevich T.V. and Kurchenko V.P. Usage of chitosan in dairy products production. Foods and Raw Materials, 2015, vol. 3, no. 2, pp. 29–39. doi: 10.12737/13117.
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