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Title: Investigation of the influence of Zinc-containing compounds on the components of the colloidal phase of milk
Authors: Blinov, A. V.
Блинов, А. В.
Nagdalian, A. A.
Нагдалян, А. А.
Blinova, A. A.
Блинова, А. А.
Gvozdenko, A. A.
Гвозденко, А. А.
Raffa, V. V.
Раффа, В. В.
Oboturova, N. P.
Оботурова, Н. П.
Golik, A. B.
Голик, А. Б.
Maglakelidze, D. G.
Маглакелидзе, Д. Г.
Keywords: Photon-correlation spectroscopy;Zinc deficient States;Acoustic spectroscopy;Colloidal chelated form of Zinc;Colloidal milk system;Essential trace element Zinc
Issue Date: 2021
Publisher: Elsevier B.V.
Citation: Blinov, AV., Siddiqui, SA., Nagdalian, AA., Blinova, AA., Gvozdenko, AA., Raffa, VV., Oboturova, NP., Golik, AB., Maglakelidze, DG., Ibrahim, SA. Investigation of the influence of Zinc-containing compounds on the components of the colloidal phase of milk // Arabian Journal of Chemistry. - 2021. - Том 14. - Выпуск 7. - Номер статьи 103229
Series/Report no.: Arabian Journal of Chemistry
Abstract: To solve the problem of insufficient intake of essential macro - and micronutrients into the human body, particularly in the case of the essential trace element Zinc, the possibility of enriching a socially significant product (milk) with various forms of Zinc is considered. The influence of Zinc-containing compounds on the colloidal milk system's dispersed composition and stability, photon correlation spectroscopy methods, acoustic and electroacoustic spectroscopy was established in this research. It has been shown that Zinc lysinatoriboflavinate, is a colloidal and chelated organic form of the essential trace element Zinc, having the most negligible effects on the composition and stability of the dispersed phase particles. This increases the average hydrodynamic radius of the dispersed phase by 5% and the ζ-potential by 10%. A quantum-chemical simulation of the interaction of milk κ-casein sites with various forms of the essential trace element Zinc in the QChem program was performed using the IQmol molecular editor. The mechanism of action of various forms of Zinc on the components of the dispersed system of milk, in particular milk protein (casein), is suggested
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