Kinetics, aggregation behavior and optimization of the fractionation of whey protein isolate with hydrochloric acid

Food and Bioproducts Processing

Volumn 90, Issue 4, 2012, Pages 737-747

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

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Aggregation; Alpha lactalbumin; Beta lactoglobulin; Fractionation; Hydrochloric acid; Kinetics; Whey proteins

Indexed keywords

ACIDIC PH; AGGREGATE FORMATION; AGGREGATION BEHAVIOR; AGGREGATION MECHANISM; ALPHA-LACTALBUMIN; BETA-LACTOGLOBULIN; CONCENTRATION-DEPENDENT; FOOD INGREDIENTS; LIQUID FRACTION; LOGARITHMIC DEPENDENCE; MODERATE TEMPERATURE; NUCLEATION RATE; OPTIMAL COMPOSITION; PH RANGE; PROCESS PARAMETERS; PROCESSING PARAMETERS; PROTEIN CONCENTRATIONS; PROTEIN PRECIPITATION; RECOVERY RATIO; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

AGGLOMERATION; ENZYME KINETICS; FRACTIONATION; HYDROCHLORIC ACID; KINETICS; LIQUIDS; OPTIMIZATION; PROTEINS;

AGGREGATES;

EID: 84867510470     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2012.01.002     Document Type: Article

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