SIMPLE AND RAPID METHOD FOR MEASURING TURBIDITY IN GELS AND SOLE FROM MILK WHEY-PROTEIN

被引：25

作者：

KITABATAKE, N

DOI, E

KINEKAWA, YI

机构：

[1] Institute for Food Science, Kyoto Univ, Uji, Kyoto

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期

关键词：

MILK; WHEY PROTEIN; GELS; TURBIDITY; TRANSPARENCY;

D O I：

10.1111/j.1365-2621.1994.tb08124.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Protein isolates prepared from acid whey concentrate and cheese whey concentrate, and beta-lactoglobulin were studied. Turbidity of samples was measured using a 96-well microplate and a microreader. This method allowed many (>100) small samples (<250 mu L) to be treated at the same time. At low ionic strength and at neutral to alkaline pH, samples were transparent after heating. Transparent gels could also be prepared in this region with a small amount of NaCl.

引用

页码：769 / 772

页数：4

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