Whey proteins solubility as function of temperature and pH

LWT

Volumn 38, Issue 1, 2005, Pages 77-80

  Pelegrine, D H G ^a   Gasparetto, C A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

pH; Protein; Solubility; Temperature; Whey

Indexed keywords

PH; SOLUBILITY; THERMAL EFFECTS;

ISOELECTRIC POINTS; NEUTRALITY; SOLUBILITY VALUE;

PROTEINS;

EID: 19544391294     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.03.013     Document Type: Article

References (15)

1. A.O.A.C. (1980). Official methods of analysis. Washington: Sidney Willians.
2. Bligh E.G., Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37:(6):1959;911-917
3. Borderías A.J., Monteiro P. Fundamentos de la funcionalidad de las proteínas en alimentos. Revista Agroquímica y Tecnología de Alimentos. 28:(2):1988;159-169
4. Kakalis L.T., Regenstein J.M. Effect of pH and salts on the solubility of egg white protein. Journal of Food Science. 51:(6):1986;1445-1455
5. Kim J.C. Milk protein/stainless steel interaction relevant to the initial stage of fouling in thermal processing. Journal of Food Process Engineering. 21:(5):1998;369-386
6. Langerdorff V., Cuvelier G., Launay B., Michin C., Parker A., Kruif C.G. Casein micelle/iota carragenan interactions in milk Influence of temperature. Food Hydrocolloids. 13:(1):1999;211-218
7. Mann B., Malik R.C. Studies on some functional characteristics of whey protein-polysaccharide complex. Journal of Food Science and Technology. 33:(3):1996;202-206
8. Mine Y. Recent advances in the understanding off egg white protein functionally. Trends in Food Science and Technology. 6:(7):1995;225-232
9. Morr C.V., German B., Kinsella J.E., Regenstein J.M., Buren J.P., Kilara A., Lewis B.A., Mangino M.E. A collaborative study to develop a standardised food protein solubility procedure. Journal of Food Science. 50:(6):1985;1715- 1718
10. Morrisey, P. A., Mulvihill, D. M., O'Neill, M. O. (1982). Functional properties of muscle proteins. In: B. J. F. Hudson (Ed.), Developments in food proteins, Vol. 5 (pp. 195-256).
11. Mutilangi W.R.M., Kilara A. Functional properties of heat-denatured whey protein. I Solubility. Milchwissenschaft. 40:(6):1985;338-340
12. Nakai S., Chan L. Structure modification and functionality of whey proteins Quantitative structure-activity relationship approach. Journal of Dairy Science. 68:(10):1985;2763-2772
13. Vojdani, F. (1996). Solubility. In: G. M. Hall (Ed.), Methods of testing protein functionality (pp. 11-60). London: Blackie Academic & Professional.
14. Wit, J. N. (1989). Functional properties of whey proteins. In: P. F. Fox (Ed.), Developments in dairy chemistry, Vol. 4 (pp. 285-321). London: Elsevier Applied Science.
15. Wong W.S., Camirond W.M., Pavlath A.E. Structures and functionality of milk proteins. Critical Reviews in Food Science and Nutrition. 36:(8):1996;807-844