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Badanie właściwości żelujących frakcji białka serwatkowego

Badanie właściwości żelujących frakcji białka serwatkowego

Christin Rauch

73,20 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Ciencia: cuestiones generales
ISBN:
9786209717369
73,20 €
IVA incluido
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Sobre IBD

Z frakcji białka serwatkowego (α-laktoalbumina, β-laktoalbumina i naturalna mieszanka obu w stosunku β-Lg:α-La wynoszącym 70:20 w WPI) wytworzono żele z 10% roztworów białkowych po podgrzaniu do temperatury 90°C w systemie bez ścinania. Poprzez zmianę stężenia wapnia z 1:15, 1:24, 1:33, 1:42, 1:51, 1:60 i zmianę wartości pH z 4,6 do 6,7, żele wytworzone w systemie bez ścinania zostały poddane analizie pod kątem właściwości żelowych, tekstury i synerezy.

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