On the use of ultrafiltration for the concentration and desalting of phosvitin from egg yolk protein concentrate

International Journal of Food Science and Technology

Volumn 45, Issue 8, 2010, Pages 1633-1640

  Chay Pak Ting, Bertrand P ^a   Pouliot, Yves ^a   Juneja, Lekh R ^b   Okubo, Tutomu ^b   Gauthier, Sylvie F ^a   Mine, Yoshinori ^c  

^a LAVAL UNIVERSITY   (Canada)

^b TAIYO KAGAKU CO LTD   (Japan)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Concentration; Delipidated egg yolk proteins; Desalting; Phosvitin; Ultrafiltration

Indexed keywords

ALKALINE PH; CONCENTRATION; DELIPIDATED EGG YOLK PROTEINS; DESALTING; DIAFILTRATION; EGG YOLK PROTEINS; FEED CONCENTRATION; LABORATORY SCALE; LOW CONCENTRATIONS; MOLECULAR WEIGHT CUTOFF; PERMEATE FLUX; PHOSVITIN; POLYETHERSULFONE MEMBRANE; TRANSMEMBRANE PRESSURES;

ALKALINITY; CONCENTRATION (PROCESS); DESALINATION; PH EFFECTS; SCALES (WEIGHING INSTRUMENTS); ULTRAFILTRATION;

PROTEINS;

EID: 77955258995     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02311.x     Document Type: Article

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