INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT

The article reveals the influence of protein type polymer (gelatin) on the degree of anthocyanin pigment isolation from honeysuckle and blackcurrant. The authors show that the intensity of pigment extraction depends on the releasing object significantly. If one adds 0.2% gelatin into the system cont...

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Bibliographic Details
Main Authors: Chesnokova N.Y., Levochkina L.V., Prikhodko Y.V., Kuznetsova A.A., Shevchenko Y.V.
Format: Article
Language:Russian
Published: Kemerovo State University 2017-12-01
Series:Техника и технология пищевых производств
Subjects:
Online Access:http://fptt.ru/stories/archive/47/12.pdf