α-Lactalbumin solubilisation from a precipitated whey protein concentrates fraction: pH and calcium concentration effects
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02865.x/fullpdf
Reference17 articles.
1. Optimization of a whey protein fractionation process based on the selective precipitation of α-lactalbumin;Bramaud;Lait,1997a
2. Whey protein fractionation: isoelectric precipitation of α-lactalbumin under heat treatment;Bramaud;Biotechnology and Bioengineering,1997b
3. Caseinomacropeptide behaviour in a whey protein fractionation process based on α-lactalbumin precipitation;Fernández;Journal of Dairy Research,2011
4. Process steps for the preparation of purified fraction of α-lactalbumin and β-lactoglobulin from whey protein concentrates;Gezán-Guiziou;Journal of Dairy Research,1999
5. Measurement of thermal denaturation of β-lactoglobulin at pH 2.5;Harworker;Journal of Dairy Science,1980
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