IMPROVEMENT OF THE METHOD OF COMPARATIVE STUDY OF MILK WHEY PROTEINS ENZYMATIC HYDROLYSIS
Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh Milk whey proteins are valueble nutritional ingredients with a number of health-beneficial properties. Whey proteins are also a source of bioactive peptides that can be released in the process of proteins enzymatic hydrolysis. In this connection, there often is a need to compare their proteolytic action on milk whey […]