Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder

Journal of Dairy Science

Volumn 95, Issue 7, 2012, Pages 3481-3488

  Mao, X Y ^a   Tong, P S ^b   Gualco, S ^b   Vink, S ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Disulfide bond; Milk protein concentrate; Solubility; Surface hydrophobicity

Indexed keywords

DISULFIDE; MILK PROTEIN; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CATTLE; CHEMICAL PHENOMENA; CHEMISTRY; DAIRY PRODUCT; DRUG EFFECT; FILTRATION; FOOD HANDLING; METHODOLOGY; POWDER; SOLUBILITY;

ANIMALS; CATTLE; DAIRY PRODUCTS; DISULFIDES; FILTRATION; FOOD TECHNOLOGY; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MILK PROTEINS; POWDERS; SODIUM CHLORIDE; SOLUBILITY;

EID: 84862540847     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4691     Document Type: Article

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