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Denaturation and structure forming properties of milk proteins in dependence on lactose and calcium concentration


, : Denaturation and structure forming properties of milk proteins in dependence on lactose and calcium concentration. Food Ingredients Europe Conference Proceedings 1993, Porte de Versailles, Paris 4, 5, 6 October 1993: 276-281

Reaction kinetics and gelation tests were used to investigate the influence of food composition, especially lactose and Ca2+ contents, upon the functional behaviour of whey proteins in complex food systems. At temperatures <100 degrees C, the strength of heat-induced whey protein gels was shown to be dependent upon other parameters in addition to the protein content.

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Kessler, H.G.; Plock, J.; Beyer, H.J., 1993: Influence of composition and concentration of milk proteins on whey protein denaturation and gel forming characteristics. Denaturation of beta -lactoglobulin in whey protein (WP) solutions of various concentrations was shown to be a 2nd-order reaction and the rate constant of denaturation over a range of temperatures was independent of initial WP concentration. The e...

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