Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin
Thermostability and gelation of the main proteins of whey, α-lactalbumin (α-lac) and β-lactoglobulin (β-lg) recovered by selective complexation with carboxymethylcellulose (CMC) was studied to evaluate its functionality in food systems. Their behavior was compared to the non-complexed proteins. Both...
Guardado en:
Autor principal: | Pilosof, Ana María Renata |
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Publicado: |
2007
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Materias: | |
Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v21_n8_p1344_Capitani http://hdl.handle.net/20.500.12110/paper_0268005X_v21_n8_p1344_Capitani |
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