Fractionation of whey protein isolate with supercritical carbon dioxide to produce enriched αlactalbumin and β-lactoglobulin food ingredients

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 20, 2012, Pages 5257-5266

  Bonnaillie, Laetitia M ^a   Tomasula, Peggy M ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

lactalbumin; lactoglobulin; fractionation process; supercritical carbon dioxide; whey proteins

Indexed keywords

ENVIRONMENTALLY-FRIENDLY; FOOD INGREDIENTS; FRACTIONATION PROCESS; GEL ELECTROPHORESIS; LACTOGLOBULIN; NEUTRAL PH; OPERATING CONDITION; PRECIPITATION KINETICS; PROTEIN FRACTIONATION; PROTEIN FRACTIONS; RECOVERY YIELD; RESIDENCE TIME; SOLUTION PH; SUPERCRITICAL CARBON DIOXIDES; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

CARBON DIOXIDE; ELECTROPHORESIS; FOOD ADDITIVES; PH EFFECTS; SUPERCRITICAL FLUID EXTRACTION;

PROTEINS;

CARBON DIOXIDE; LACTALBUMIN; LACTOGLOBULIN; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; FRACTIONATION; ISOLATION AND PURIFICATION; KINETICS; PH; PRECIPITATION; SOLUBILITY; SOLUTION AND SOLUBILITY; TEMPERATURE;

CARBON DIOXIDE; CHEMICAL FRACTIONATION; CHEMICAL PRECIPITATION; FOOD, FORTIFIED; HYDROGEN-ION CONCENTRATION; KINETICS; LACTALBUMIN; LACTOGLOBULINS; MILK PROTEINS; SOLUBILITY; SOLUTIONS; TEMPERATURE;

EID: 84861429494     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3011036     Document Type: Article

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