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Thermal stability of whey proteins studied by differential scanning calorimetry



Thermal stability of whey proteins studied by differential scanning calorimetry



Thermochimica Acta 95(2): 435-440



Thermal stability of beta -lactoglobulin ( beta -LG), alpha -lactalbumin ( alpha -LA) and serum albumin (BSA) was measured by differential scanning calorimetry at 25-140 degrees C and a scanning rate of 10 degrees C/min. Thermal denaturation temp. and transition enthalpies were determined at pH 3.0-10.0 in simulated milk ultrafiltrate. beta -LG was the most thermostable protein at all pH except 9.0 and 10.0. Lowest stability was shown by BSA at pH 3.0-6.0 and by alpha -LA at pH 7.0-10.0.

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Accession: 001496975

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DOI: 10.1016/0040-6031(85)85308-9


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