Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43898387" target="_blank" >RIV/60461373:22330/14:43898387 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/113999.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/113999.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin
Original language description
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 coagulation of these proteins. A part of whey proteins was precipitated by addition of 7% (wt) NaCl and beta-lactoglobulin and caseinomacropeptide remained in the supernatant. It was necessary to demineralise the supernatant by electrodialysis for the selective coagulation of caseinomacropeptide from this material. Subsequently, ethanol was added and pH was adjusted. This reduction of the ionic strength and the addition of ethanol induced the selectiveprecipitation of caseinomacropeptide (91.4% from the original amount of CMP). beta-lactoglobulin of 91% purity remained in the solution.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/FR-TI1%2F470" target="_blank" >FR-TI1/470: *Progressive technology of salty cheese whey processing</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
32
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
4
Pages from-to
77-81
UT code for WoS article
000332595800011
EID of the result in the Scopus database
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