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Selected gelation properties of whey protein concentrate in comparison with whey protein isolate



Selected gelation properties of whey protein concentrate in comparison with whey protein isolate



Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol II: 404



Gel strength (as an indicator of gelation) of whey protein concentrate (WPC) obtained by ultrafiltration of sweet whey was high at neutral pH but low at pH 4-6. However, whey protein isolate (WPI), prepared by ion-exchange chromatography, formed strong gels at pH 5-7.

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Accession: 002217556

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