2013
DOI: 10.1016/j.idairyj.2013.02.002
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Denaturation of whey proteins as a function of heat, pH and protein concentration

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Cited by 76 publications
(42 citation statements)
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“…The results obtained are in agreement with other previous observations on thermal denaturation of whey proteins either in isolated, admixture form or in skimmed milk (Mainer et al 1997;Dissanayake, Ramchandran, Donkor et al 2013;Dissanayake, Ramchandran, Piyadasa et al 2013). Different methods have been applied to study heat stability of bovine IgG in different matrices.…”
Section: Effect Of Heat On Igg and Lf Concentration In Liquid Whey Wisupporting
confidence: 90%
“…The results obtained are in agreement with other previous observations on thermal denaturation of whey proteins either in isolated, admixture form or in skimmed milk (Mainer et al 1997;Dissanayake, Ramchandran, Donkor et al 2013;Dissanayake, Ramchandran, Piyadasa et al 2013). Different methods have been applied to study heat stability of bovine IgG in different matrices.…”
Section: Effect Of Heat On Igg and Lf Concentration In Liquid Whey Wisupporting
confidence: 90%
“…Just as at higher temperatures, this aggregation of the protein diminished with increased ionic strength, which was consistent for each of the tested salts. Similar to ionic strength effects, solution pH has also been shown to affect microgel formation during thermal treatment by influencing interactions between Blg and pectin [17] and influencing the aggregation rate of the protein, itself [8].…”
Section: Influence Of Ions On the Formation Of Bpgelsmentioning
confidence: 99%
“…Gelation of proteins is a complex process that usually requires a driving force to unfold the native protein followed by a chemical or physical aggregation process to yield a three-dimensional protein network. The driving force for gelation can be a physical process, such as heat or pressure, or a chemical process, such as acid, ionic, or enzymatic reaction (Stokes 2012;Dissanayake et al 2013). Among these, the most common method for forming food gels with globular proteins is by heating (Foegeding 2006;Nicolai et al 2011).…”
Section: Introductionmentioning
confidence: 99%