[Investigation of the mechanism of bivalent iron binding by casein phosphopeptides].

The article presents the results of investigations of mechanism of binding (chelation) of iron by casein phosphopeptides (CPPs). Molecular mass distribution of peptides in the form of the aqueous solutions of casein phosphopeptides, obtained by enzymatic hydrolysis of sodium caseinate by various proteinases has been studied. The greatest number of low-molecular peptides with molecular weight less than 2.

[The influence of starter cultures on the formation of volatile compounds in dry smoked sausages].

The differences between the composition of volatile substances in two specimens of dry smoked sausages produced using a standard and experimental (a mixture of propionic acid bacteria and bifidobacteria) cultures were studied by capillary gas chromatography. It was found that the experimental starter culture intensified the flavor-formation processes as compared with the standard culture. The experimental specimen had richer qualitative and quantitative compositions and displayed more intensive aroma and flavor.

[Effect of beta-galactosidase treatment on the degree of milk protein dispersity and digestibility by digestive proteinases].

The effect of enzymatic hydrolysis of lactose in the milk on protein dispersity under acid coagulation and on their attackability by alimentary proteinases has been studied. It has been established that the enzymatic hydrolysis of lactose increases dispersity of casein particles, lowers viscosity, and facilitates the formation of the curds which are better attackable by alimentary enzymes.