Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/FR-TI1%2F470" target="_blank" >FR-TI1/470: *Progresivní technologie zpracování slané syrovátky z výroby sýrů</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

32

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

77-81

Kód UT WoS článku

000332595800011

EID výsledku v databázi Scopus

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