2014
DOI: 10.17221/524/2012-cjfs
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Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin

Abstract: Hanušová J., Mihulová M., Diblíková L., Čurda L. (2014): Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin. Czech J. Food Sci., 32: 77-81.Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation. Some whey proteins are sensitive to salt content in a solution. High or low salt content may lead to selective co… Show more

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Cited by 6 publications
(1 citation statement)
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“…The β‐Lg content increased from 64 to 81% (WPC) and from 55 to 89% (WPI) in the enriched product, respectively. Hanusova, Mihulova, Diblikova, and Curda () developed a process where a part of whey proteins was precipitated by adding 7% sodium chloride, while β‐Lg remained in the supernatant. Further process steps led to a β‐Lg isolate with purity greater than 90%.…”
Section: Introductionmentioning
confidence: 99%
“…The β‐Lg content increased from 64 to 81% (WPC) and from 55 to 89% (WPI) in the enriched product, respectively. Hanusova, Mihulova, Diblikova, and Curda () developed a process where a part of whey proteins was precipitated by adding 7% sodium chloride, while β‐Lg remained in the supernatant. Further process steps led to a β‐Lg isolate with purity greater than 90%.…”
Section: Introductionmentioning
confidence: 99%