E3S Web of Conf.
Volume 215, 2020International Scientific Conference on Biotechnology and Food Technology (BFT-2020)
|Number of page(s)||7|
|Section||Modern Biotechnology in Food Safety and Quality|
|Published online||02 December 2020|
Influence of high hydrostatic pressure on the optical properties of minced fish proteins
1 Donetsk Institute for Physics and Engineering named after A.A. Galkin, str. R. Luxemburg 72, Donetsk, 83114, Ukraine
2 FSBEI HE “Kerch State Maritime Technological University”, str. Ordzhonikidze, 82, Republic of Crimea, Kerch, 298309, Russia
* Corresponding author: firstname.lastname@example.org
In the functioning of various biological systems, an extremely important role is played by the dynamic properties of optically anisotropic protein macromolecules, such as translational movements, temporal correlations, and transfer processes, which are determined by the surface charge, molecular weight, molecular shape, and the nature of intermolecular interactions.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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