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Yield of heat-denatured whey proteins. An alternative way of utilization

Lieske, B.; Konrad, G.; Faber, W.

Deutsche Milchwirtschaft Hildesheim 44(2): 69-71, 74-75

1993


Accession: 002548786

Yield and efficiency of separation of whey protein by heat precipitation were studied, using rennet whey and acid whey (143 and 113 mg N/100 g resp.), heated to 90 degrees C for 5 min in pH steps of 0.25 units from 4.5 to 6.5 (1-step method). Large flocculations of whey protein agglomerates were formed in the pH range of 5.25 to 5.50. There was no relationship between optimal particle size and protein yield. Higher-MW proteins were precipitated, regardless of whey type.

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