Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey.

@article{Estvez2016StructuralAT,
  title={Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey.},
  author={Natalia Est{\'e}vez and Pablo Fuci{\~n}os and Ver{\'o}nica Bargiela and Lorenzo M. Pastrana and Clara Asunci{\'o}n Tovar and M Luisa R{\'u}a},
  journal={Food chemistry},
  year={2016},
  volume={198},
  pages={45-53}
}
A β-Lactoglobulin fraction (r-βLg) was isolated from milk whey hydrolysates produced with cardosins from Cynara cardunculus. The impact of the technological process on the r-βLg structure and how in turn this determined its heat-induced gelation was investigated. Results were analysed taking pure β-Lg (p-βLg) as control sample. The process induced changes in the r-βLg native conformation causing exposure of hydrophobic groups, lower thermal stability and also, shorter thermal treatments needed… CONTINUE READING
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