Innovation technologies of functional products with high pressure application for preserving native protein structure

The article presents the research dealing with the high pressure effect on the secondary conformation of globular proteins. It is shown that this method allows obtaining a protein structure with native conformation in condensed systems. The research contributes to the fundamental understanding of the changes in the protein system properties due to high pressure application, which serves as the basis for this method development intended at getting functional protein ingredients with potential industrial interest in food technology.

Milk protein composition and its technological properties at Saanen goat’s breed depending on their genotype by beta-lactoglobulin level

The research has been carried out in Vysokogorsk district of the Tatarstan Republic where the protein composition of milk from 80 Saanen goat’s breed by electrophoresis in polyacrylamide gel have been studied. It has been found that goat’s and cow’s milk has the similar protein composition. Interspecies differences are more strongly observed in the concentration of individual fractions. It has been found the studied animals in locus β-Lg have two genetic variants: among AA and BB the prevailing one is genotype AA.

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