Whey protein concentration by ultrafiltration and study of functional properties

Whey protein concentration by ultrafiltration and study of functional properties

ABSTRACT: This paper aim to evaluate the ultrafiltration (UF) process for constituents recovery from whey. Sequences of factorial designs were performed by varying temperature (5 to 40°C) and pressure (1 to 3 bar), to maximize the proteins concentration using membrane of 100kDa in dead end system. B...

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Bibliographic Details
Main Authors: Sidiane Iltchenco, Daiane Preci, Carla Bonifacino, Eugenia Franco Fraguas, Clarice Steffens, Luis Alberto Panizzolo, Rosicler Colet, Ilizandra Aparecida Fernandes, Cecilia Abirached, Eunice Valduga, Juliana Steffens
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2018-06-01
Series:Ciência Rural
Subjects:
Ultrafiltração
soro de leite
dead end
solubilidade
estabilidade de emulsão
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000500602&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000500602&lng=en&tlng=en

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