Вестник МГТУ. 2018, №3.

Агаркова Е. Ю. и др. Ферментативная конверсия как способ получения… 418 References 1. Gorbatova K. K. Biohimiya moloka i molochnyh produktov [Biochemistry of milk and dairy products]. 3-e izd., pererab. i dop. M. : Giord, 2001. 320 p. 2. Agarkova E. Yu. Razrabotka tehnologii funktsionalnyh emulsionnyh aerirovannyh produktov na osnove transformatsii polipeptidnyh kompleksov [Development of technology for functional emulsion aerated products based on the transformation of polypeptide complexes] : avtoref. dis. … kand. tehn. nauk : 05.18.04. M., 2014. 26 p. 3. Antonov V. K. Himiya proteoliza [Chemistry of proteolysis]. M. : Nauka, 1983. 367 p. 4. Koroleva O. V., Agarkova E. Yu., Botina S. G., Nikolaev I. V., Ponomareva N. V. Funktsionalnye svoystva kislomolochnyh produktov s gidrolizatami syvorotochnyh belkov [Functional properties of fermented milk products with hydrolysates of whey proteins] // Molochnaya promyshlennost. 2013. N 11. P. 7–10. 5. Haritonov V. D. [i dr.]. Innovatsionnye tehnologii obogascheniya molochnoy produktsii (teoriya i praktika) [Innovative technologies for enriching dairy products (theory and practice)] : monografiya / pod obsch. red. O. B. Fedotovoy. M. : Frantera. 2016. 373 p. 6. Kim H.-O., Li-Chang E. C. Y. Quantitative structure – activity relationship study of bitter peptides // Journal of Agricultural and Food Chemistry. 2006. V. 54, Iss. 26. P. 10102–10111. 7. Maehashi K., Huang L. Bitter peptides and bitter taste receptors // Cellular and Molecular Life Sciences. 2009. V. 66, Iss. 10. P. 1661–1671. 8. Li Y.-W., Li B. Characterization of structure – antioxidant activity relationship of peptides in free radical systems using QSAR models: Key sequence positions and their amino acid properties // Journal of Theoretical Biology. 2013. V. 318. P. 29–43. 9. Català-Clariana S., Benavente F., Giménez E., Barbosa J., Sanz-Nebot V. Identification of bioactive peptides in hypoallergenic infant milk formulas by capillary electrophoresis – mass spectrometry // Analytica Chimica Acta. 2010. V. 683, Iss. 1. P. 119–125. DOI: https://doi.org/10.1016/j.aca.2010.10.002. 10. Pritchard S. R., Phillips M., Kailasapathy K. Identification of bioactive peptides in commercial Cheddar cheese // Food Research International. 2010. V. 43, Iss. 5. P. 1545–1548. DOI: https://doi.org/10.1016/ j.foodres.2010.03.007. 11. Meira S. M. M., Daroit D. J., Helfer V. E., Correa A. P. F., Segalin J. [et al.]. Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay // Food Research International. 2012. V. 48, Iss. 1. P. 321–329. DOI: https://doi.org/10.1016/j.foodres.2012.05.009. 12. Gomez-Ruiz J. A., Ramos M., Recio I. Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures // International Dairy Journal. 2002. V. 12, Iss. 8. P. 697–706. DOI: https://doi.org/10.1016/S0958-6946(02)00059-6. 13. Huang S. ‐ M., Chen K. ‐ N., Chen Y. ‐ P., Hong W. ‐ S., Chen M. ‐ J. Immunomodulatory properties of the milk whey products obtained by enzymatic and microbial hydrolysis // International Journal of Food Science & Technology. 2010. V. 45, Iss. 5. P. 1061–1067. DOI: https://doi.org/10.1111/j.1365-2621.2010.02239.x. 14. Sarmadi B. H., Ismail A. Antioxidative peptides from food proteins: A review // Peptides. 2010. V. 31, Iss. 10. P. 1949–1956. DOI: https://doi.org/10.1016/j.peptides.2010.06.020. 15. Hernandez-Ledesma B., Amigo L., Recio I., Bartolome B. ACE-inhibitory and radical-scavenging activity of peptides derived from β-lactoglobulin f(19−25). Interactions with ascorbic acid // Journal of Agricultural and Food Chemistry. 2007. V. 55, Iss. 9. P. 3392–3397. 16. Hernandez-Ledesma B., Davalos A., Bartolome B., Amigo L. Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin. Identification of active peptides by HPLC-MS/MS // Journal of Agricultural and Food Chemistry . 2005. V. 53, Iss. 3. P. 588–593. Сведения об авторах Агаркова Евгения Юрьевна – ул. Люсиновская, 35/7, г. Москва, Россия, 115093; Всероссийский научно-исследовательский институт молочной промышленности, канд. техн. наук; e-mail: euagarkova@mail.ru Agarkova E. Yu. – 35/7, Lusinovskaya Str., Moscow, Russia, 115093; All-Russian Research Institute of Dairy Industry, Cand. of Tech. Sci.; e-mail: euagarkova@mail.ru Кручинин Александр Геннадьевич – ул. Люсиновская, 35/7, г. Москва, Россия, 115093; Всероссийский научно-исследовательский институт молочной промышленности, канд. техн. наук, науч. сотрудник; e-mail: kruchinin-vnimi@yandex.ru Kruchinin A. G. – 35/7, Lusinovskaya Str., Moscow, Russia, 115093; All-Russian Research Institute of Dairy Industry, Cand. of Tech. Sci., Research Scientist; e-mail: kruchinin-vnimi@yandex.ru

RkJQdWJsaXNoZXIy MTUzNzYz