Partitioning of α-lactalbumin and β-lactoglobulin from cheese whey in aqueous two-phase systems containing poly (ethylene glycol) and sodium polyacrylate-Reference-Cited by-同舟云学术

Partitioning of α-lactalbumin and β-lactoglobulin from cheese whey in aqueous two-phase systems containing poly (ethylene glycol) and sodium polyacrylate

Published:2014-10 Issue:4 Volume:92 Page:409-415
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Alcântara Lizzy Ayra Pereira,Amaral Isabella Vieira,Bonomo Renata Cristina Ferreira,da Silva Luis Henrique Mendes,da Silva Maria do Carmo Hespanhol,Minim Valéria Paula Rodrigues,Minim Luis Antonio

Funder

CNPq

FAPEMIG

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference30 articles.

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3. Bottomley, R.C., 1991. Process for obtaining concentrates having a high α-lactalbumin content from whey. US Patent 5008376.

4. Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions;Boutin;Int. Dairy J.,2007

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

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