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Effect of electrophysical processing, high temperature and pH variations on four whey proteins

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dc.contributor.author BOLOGA, M. K.
dc.contributor.author STEPURINA, T. G.
dc.contributor.author ILIASENCO, O. K.
dc.contributor.author SAJIN, T. M.
dc.contributor.author POLICARPOV, A. A.
dc.contributor.author VRABIE, V. Gh.
dc.contributor.author GONCEARUC, V. P.
dc.contributor.author PALADII, I. V.
dc.contributor.author SPRINCEAN, C. Gh.
dc.contributor.author VRABIE, E. Gh.
dc.date.accessioned 2022-01-05T08:25:37Z
dc.date.available 2022-01-05T08:25:37Z
dc.date.issued 2003
dc.identifier.citation BOLOGA, M. K., STEPURINA, T. G., ILIASENCO, O. K. et al. Effect of electrophysical processing, high temperature and pH variations on four whey proteins. In: Materials Science and Condensed Matter Physics: conf. st. int. ed. 8, 12-16 septembrie 2016, Chişinău, Republica Moldova, 2016, p. 323. ISBN 978-9975-9787-1-2. en_US
dc.identifier.isbn 978-9975-9787-1-2
dc.identifier.uri http://repository.utm.md/handle/5014/18682
dc.description.abstract Whey proteins are heat-labile. In accordance with the data in [1], high temperatures reduce whey proteins stability in the following order: PP> α-La> β-Lg> BSA> Ig. Heat treatment causes significant deterioration of the protein structure, leading to the modification of physicochemical properties, including solubility, water holding capacity, emulsifying, foaming and gelling [2]. Such factors as pH, concentration of salts, sugar and proteins have a significant influence on the thermal behavior of four major milk whey proteins. en_US
dc.language.iso en en_US
dc.publisher Institutul de Fizică Aplicată, AȘM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject whey proteins en_US
dc.subject proteins en_US
dc.subject milk whey en_US
dc.title Effect of electrophysical processing, high temperature and pH variations on four whey proteins en_US
dc.type Article en_US


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