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Investigação das propriedades de formação de gel das frações de proteína de soro de leite

Investigação das propriedades de formação de gel das frações de proteína de soro de leite

Christin Rauch

73,20 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Ciencia: cuestiones generales
ISBN:
9786209727603
73,20 €
IVA incluido
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Sobre IBD

A partir das frações de proteína do soro de leite (α-lactalbumina, β-lactoglobulina e a mistura nativa de ambas na proporção β-Lg:α-La de 70:20 no WPI), foram produzidos géis a partir de soluções de proteína a 10 % após aquecimento a 90 °C num sistema não cisalhado. Através da variação da concentração de cálcio de 1:15, 1:24, 1:33, 1:42, 1:51, 1:60 e da alteração do valor do pH de 4,6 para 6,7, os géis produzidos no sistema não cisalhado foram analisados quanto às suas propriedades de gelificação, textura e sinérese.

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