Repository logo
 
Publication

Optimization of protein precipitation in acid whey obtained from small ruminant's milk

1996Journal article Restricted access
Simple item page
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-14T15:15:39Z
dc.date.available2011-10-14T15:15:39Z
dc.date.issued1996
dc.description.abstractAttempts to maximize the precipitation yield of the major proteins via thermal processing of whey obtained from milks of Portuguese native breeds of ewes and goats was done using heating time, heating temperature, and stirring rate as independently manipulated variables. the experiments were planned according to a full factorial design with eight corner points, six axial points, and three replicated center points. Assessment of the fractions of β-lactoglobulin and α-lactalbumin removed by precipitation was done by gel filtration chromatography. the loci of the values of each manipulated variable (when the remaining two are fixed) which lead to critical points were obtained for both proteins, and the nature of such points was found. Comparative evaluation of the various loci has indicated that maxima for the precipitation of α-lactalbumin and β-lactoglobulin from both whey sources exist. However, a maximum value for the selectivity of precipitation of β-lactoglobulin relative to that of α-lactalbumin (within physically realizable conditions and without extrapolation from the experimental range covered) exists only for goat's whey (at a temperature of ca. 92C, heating time of ca. 46 min, and stirring rate of ca. 79 r.p.m.).por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationPINTADO, Manuela E. ; MALCATA, F. Xavier - Optimization of protein precipitation in acid whey obtained from small ruminant's milk. Journal of Food Process Engineering. ISSN 0145-8876. 19:4 (1996) 467-467por
dc.identifier.doi10.1111/j.1745-4530.1996.tb00405.x
dc.identifier.urihttp://hdl.handle.net/10400.14/6101
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWiley Blackwellpor
dc.titleOptimization of protein precipitation in acid whey obtained from small ruminant's milkpor
dc.typejournal article
dspace.entity.typePublication
person.familyNamePintado
person.familyNameMalcata
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
J Food Process Engineering - November 1996 - PINTADO - OPTIMIZATION of PROTEIN PRECIPITATION IN ACID WHEY OBTAINED FROM.pdf
Size:
495.7 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ESB - Contribuições em Revistas Científicas / Contribution to Journals