Foods and Raw Materials. 2015;3(2):29-39 DOI 10.12737/13117


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Journal Title: Foods and Raw Materials

ISSN: 2308-4057 (Print); 2310-9599 (Online)

Publisher: Kemerovo State University

LCC Subject Category: Technology: Chemical technology: Food processing and manufacture

Country of publisher: Russian Federation

Language of fulltext: English

Full-text formats available: PDF



Evdokimov I.A. (North-Caucasus Federal University)

Alieva L.R. (North-Caucasus Federal University)

Varlamov V.P. (Bioengineering Center of RAS)

Kharitonov V.D. (Institute of the Dairy Industry )

Butkevich T.V. (Belarusian State University )

Kurchenko V.P. (Belarusian State University )


Double blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 24 weeks


Abstract | Full Text

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.