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| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Universidade Federal de Santa Maria
2008
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=467546318003 |
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Sommario:
- Whey proteins solubility curves at several temperatures values Daniela Helena Guimarães Pelegrine Maria Thereza de Moraes Santos Gomes Estudios Ambientales pH Whey protein solubility temperature This work showed the whey proteins solubility curves, according with temperature and pH conditions. The product constituted of a whey protein isolate obtained from cow milk (ALACENTM 895), acquired by New Zeland Milk Products Ltd. There is a straight analogy between fouling and protein unfolding when milk derived fluids are processed in equipments of heat exchangers, where whey proteins are unfolded in an irreversible way, exposing hidrophobic groups, and they become insoluble and form aggregates . An integrated study was conducted on the effects of temperature and pH on the solubility of whey proteins. The solubility was determined experimentally in the temperature range of 40-90 ∞C, and pH range of 5.0 - 6.8. The results showed that, both the temperature and pH influenced in the protein solubility; besides, the solubility values were minimum at the pH 5.0 for all temperature values. It was also observed that solubility decreased with temperature increased. 2008 artículo científico 0100-8307 https://www.redalyc.org/articulo.oa?id=467546318003 en http://www.redalyc.org/revista.oa?id=4675 Ciência e Natura application/pdf Universidade Federal de Santa Maria Ciência e Natura (Brasil) Num.1 Vol.30