Use of chitosan for selective removal of β-lactoglobulin from whey

Journal of Dairy Science

Volumn 89, Issue 5, 2006, Pages 1384-1389

  Casal, E ^a   Montilla, A ^a   Moreno, F J ^a   Olano, A ^a   Corzo, N ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Cheese whey fractionation; Chitosan; lactoglobulin

Indexed keywords

CHITOSAN; LACTOGLOBULIN; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEESE; CHEMISTRY; FRACTIONATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS;

CHEESE; CHEMICAL FRACTIONATION; CHITOSAN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MILK PROTEINS;

EID: 33745883560     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72206-8     Document Type: Article

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