RELATIONSHIP OF SOLUBILITY OF WHEY-PROTEIN CONCENTRATES TO THERMAL-PROPERTIES DETERMINED BY DIFFERENTIAL SCANNING CALORIMETRY

被引：11

作者：

KILARA, A ^{[1
]}

MANGINO, ME ^{[1
]}

机构：

[1] OHIO STATE UNIV,DEPT FOOD SCI & TECHNOL,COLUMBUS,OH 43210

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04794.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Twelve samples of whey protein concentrates manufactured under defined conditions were analyzed for their composition. Samples were subjected to differential scanning calorimetry to determine the onset temperature and enthalpy of denaturation. Solubility of the samples at pH 7.0 was determined using three procedures. In each instance, solubility significantly correlated with both onset temperature and enthalpy of denaturation. Enthalpy of denaturation may serve as a predictor for solubility of proteins.

引用

页码：1448 / 1449

页数：2

共 14 条

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