name
Artamonov Andrey Mihaylovich
Scholastic degree
•
Academic rank
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Honorary rank
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Organization, job position
• Maikop State Technological University
доцент кафедры «Сервиса транспортных и технологических машин и оборудования»
Research interests
Силовые агрегаты и трансмиссия, процессы и аппараты
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Articles count: 1
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STUDYING CONFORMATIONAL REARRANGEMENTS OF PROTEIN WHEN DRYING
Description
The article gives a review and the experimental data on the nutritional value of eggs protein comprising protein, carbohydrates, minerals and amino acids. Metabolism, the structure and function of each cell, as well as external and internal protective functions are defined by proteins. We consider the study of functions of trace elements found in significant numbers in the eggs, which contribute to health: vitamin D, vitamin B12, choline, folic acid, selenium, lutein and zeaxanthin. The high content of egg protein contributes to greater satiety, weight loss and eye health. We present experimental data on the amino acid composition of the protein and experiments of drying a cooked egg white, placed in a Petri dish. After 10 minutes of drying, the weight of the protein did not change and amounted to 0.1 g, which is 16% of the weight of the original white protein. The photo shows that the protein is lost during drying white and became transparent, and protein grains look like "melted" and partially connected with each other. The data obtained can be used for understanding the operation of the biological process of protein in vivo
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doc 228.207kb