Optimization of centrifugal separation of alpha-lactalbumin and beta-lactoglobulin
Whey proteins, which are mainly composed of b-lactoglobulin (beta-lg) and alpha-lactalbumin (alpha-la), account for about 20% of the proteins of bovine milk. In this study we investigated the effect of pH, dry matter content, concentration factor, heat treatment and centrifugation on the separation...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
2008-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/5557 |