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Study by differential scanning calorimetry of the thermal stability of whey proteins concentrate



Study by differential scanning calorimetry of the thermal stability of whey proteins concentrate



Biotechnology 6(3): 431-435



Many factors that affect the stability of whey proteins treated by heating were studied at 2.5-8.5 pH range in differential scanning calorimetry using and heat-induced precipitation. Heating of whey proteins at 95 degrees C for 5 min above pH 3.8-3.9 produced extensive of the protein coagulation.

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Accession: 017184376

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