Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems

Food Hydrocolloids

Volumn 25, Issue 3, 2011, Pages 374-380

  Jara, Federico ^a,b   Pilosof, Ana M R ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Hydroxypropylmethylcellulose; Phase separation; Protein partitioning; Thermodynamic incompatibility; Whey proteins

Indexed keywords

PROTEINS; SOLVENT EXTRACTION;

AQUEOUS TWO-PHASE SYSTEMS; AQUEOUS-TWO PHASE SYSTEMS; DIFFERENT PROPORTIONS; HYDROXYPROPYL METHYLCELLULOSE; INITIAL CONCENTRATION; LACTOGLOBULIN; PROTEIN PARTITIONING; THERMODYNAMIC INCOMPATIBILITY; WHEY PROTEINS; WHEY PROTEINS CONCENTRATE;

PHASE SEPARATION;

EID: 77957759552     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.003     Document Type: Article

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