Please use this identifier to cite or link to this item: http://repositorio.unitau.br/jspui/handle/20.500.11874/2917
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dc.contributor.authorPelegrine, Daniela Helena Guimaraespt_BR
dc.contributor.authorGomes, Maria Thereza Moraes Santospt_BR
dc.date.accessioned2019-09-12T16:56:52Z-
dc.date.available2019-09-12T16:56:52Z-
dc.date.issued2012-
dc.citation.volume8pt_BR
dc.citation.issue3pt_BR
dc.identifier.doi10.1515/1556-3758.1265pt_BR
dc.identifier.issn1556-3758-
dc.identifier.urihttp://repositorio.unitau.br/jspui/handle/20.500.11874/2917-
dc.description.abstractThis work showed the whey proteins solubility curves, according with temperature and pH conditions. The product constituted of a whey protein isolate obtained from cow milk (ALACENTM 895), acquired by New Zeland Milk Products Ltd. There is a straight analogy between fouling and protein unfolding when milk derived fluids are processed in equipments of heat exchangers, where whey proteins are unfolded in an irreversible way, exposing hidrophobic groups, and they become insoluble and form aggregates. An integrated study was conducted on the effects of temperature and pH on the solubility of whey proteins. The solubility was determined experimentally in the temperature range of 40-90 degrees C, and pH range of 5.0 - 6.8. The results showed that, both the temperature and pH influenced in the protein solubility; besides, the solubility values were minimum at the pH 4.0 for all temperature values. It was also observed that solubility decreased with temperature increased.en
dc.description.provenanceMade available in DSpace on 2019-09-12T16:56:52Z (GMT). No. of bitstreams: 0 Previous issue date: 2012en
dc.languageInglêspt_BR
dc.publisherWalter De Gruyter & Co-
dc.publisher.countryAlemanhapt_BR
dc.relation.ispartofInternational Journal of Food Engineering-
dc.rightsEm verificaçãopt_BR
dc.sourceWeb of Sciencept_BR
dc.subject.otherWheyen
dc.subject.otherProteinen
dc.subject.otherTemperatureen
dc.subject.otherPhen
dc.subject.otherSolubilityen
dc.subject.otherFunctionalityen
dc.subject.otherMilken
dc.titleAnalysis of Whey Proteins Solubility at High Temperaturesen
dc.typeArtigo de Periódicopt_BR
dc.contributor.orcidGuimaraes, Daniela https://orcid.org/0000-0002-4797-1168pt_BR
dc.contributor.researcheridGuimaraes, Daniela/B-4536-2017pt_BR
dc.identifier.wosWOS:000309216400016-
dc.description.affiliation[Guimaraes Pelegrine, Daniela Helena] Universidade de Taubaté (Unitau)-
dc.subject.wosareaFood Science & Technologyen
dc.subject.researchareaFood Science & Technologyen
Appears in Collections:Artigos de Periódicos

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