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...

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Detalles Bibliográficos
Autores principales:	Capitani, C., Pérez, Oscar.E., Pacheco, B., Teresa, M., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Coacervate Denaturation Differential scanning calorimetry Gels Protein polysaccharide interactions
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0268005X_v21_n8_p1344_Capitani
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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