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Autor(en):
Spiegel, T.; Huss, M. 
Titel:
Whey protein aggregation under shear conditions - effects of pH-value and removal of calcium 
Abstract:
The effects of pH-value and a reduction in calcium content on the kinetics of whey protein denaturation and the aggregation behaviour, under shear in a scraped surface heat exchanger, were examined. The denaturation rate of \textgreek{b}-lactoglobulin at 80 °C is considerably retarded as the pH-value decreases from pH 6.7 to 4.5. Aggregates which are produced under shear between pH 4 and 5.5 reveal a small particle size ({\textless}5 \textgreek{m}m) irrespective of the lactose content and the he...    »
 
Stichworte:
Aggregation; calcium; pH-value; reaction kinetics; scraped surface heat exchanger; Whey protein 
Zeitschriftentitel:
International Journal of Food Science and Technology 
Jahr:
2002 
Band / Volume:
37 
Heft / Issue:
Seitenangaben Beitrag:
559--568