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Orientador(es)
Resumo(s)
The independent and combined effects of temperature, heating period and stirring
rate on the extent of precipitation of each of the major proteins in ovine and caprine
acid wheys at various stages of lactation were studied using two-level, replicated,
complete factorial designs. Evaluation of the extent of precipitation was based on
the quantitative results obtained by gel permeation chromatography. Statistical
analyses indicated that temperature is the most important factor in the precipitation
of u-lactalbumin and /I-lactoglobulin from acid whey from both ovine and caprine
milks. The magnitude of the independent effects of heating time and stirring rate on
the precipitation of B-lactoglobulin and a-lactalbumin from ovine whey reached
local maxima as lactation elapsed, but such effects were rather small for caprine whey.
Descrição
Palavras-chave
Contexto Educativo
Citação
PINTADO, Manuela E. ; MALCATA, F. Xavier - Effect of thermal treatment on the protein profile of whey from ovine and caprine milk throughout lactation. International Dairy Journal. ISSN 0958-6946. 6:5 (1996) 497-518
Editora
Elsevier