Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin
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 sele...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2014-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0012_influence-of-salts-on-selective-coagulation-of-whey-proteins-and-their-application-in-the-isolation-of-beta-l.php |