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Simple and rapid method for measuring turbidity in gels and sols from milk whey protein

Simple and rapid method for measuring turbidity in gels and sols from milk whey protein

Journal of food science 59(4): 769-772

Protein isolates prepared from acid whey concentrate and cheese whey concentrate, and beta-lactoglobulin were studied. Turbidity of samples was measured using a 96-well microplate and a microreader. This method allowed many (> 100) small samples (< 250 microliters) to be treated at the same time. At low ionic strength and at neutral to alkaline pH, samples were transparent after heating. Transparent gels could also be prepared in this region with a small amount of NaCl.

Accession: 002492651

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DOI: 10.1111/j.1365-2621.1994.tb08124.x

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