About: Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin

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About: Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin Goto Sponge NotDistinct Permalink

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Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.agriculturejournals.cz/publicFiles/113999.pdf
Description	Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation. Some whey proteins are sensitive to salt content in a solution. High or low salt content may lead to selective coagulation of these proteins. A part of whey proteins was precipitated by addition of 7% (wt) NaCl and beta-lactoglobulin and caseinomacropeptide remained in the supernatant. It was necessary to demineralise the supernatant by electrodialysis for the selective coagulation of caseinomacropeptide from this material. Subsequently, ethanol was added and pH was adjusted. This reduction of the ionic strength and the addition of ethanol induced the selective precipitation of caseinomacropeptide (91.4% from the original amount of CMP). beta-lactoglobulin of 91% purity remained in the solution. Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation. Some whey proteins are sensitive to salt content in a solution. High or low salt content may lead to selective coagulation of these proteins. A part of whey proteins was precipitated by addition of 7% (wt) NaCl and beta-lactoglobulin and caseinomacropeptide remained in the supernatant. It was necessary to demineralise the supernatant by electrodialysis for the selective coagulation of caseinomacropeptide from this material. Subsequently, ethanol was added and pH was adjusted. This reduction of the ionic strength and the addition of ethanol induced the selective precipitation of caseinomacropeptide (91.4% from the original amount of CMP). beta-lactoglobulin of 91% purity remained in the solution. (en)
Title	Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin (en)
skos:prefLabel	Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin Influence of salts on selective coagulation of whey proteins and their application in isolation of beta-lactoglobulin (en)
skos:notation	RIV/60461373:22330/14:43898387!RIV15-MPO-22330___
http://linked.open...avai/riv/aktivita	P S
http://linked.open...avai/riv/aktivity	P(FR-TI1/470), S
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Diblíková, Lenka Čurda, Ladislav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	21582
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/14:43898387
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	salting out; separation of proteins; precipitation of caseinomacropeptide; electrodialysis; whey protein concentrate (en)
http://linked.open.../riv/klicoveSlovo	whey protein concentrate precipitation of caseinomacropeptide salting out separation of proteins electrodialysis
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[45B8FD650FC5]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	*Progressive technology of salty cheese whey processing
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Diblíková, Lenka Čurda, Ladislav Hanušová, Jana Mihulová, Miroslava
http://linked.open...ain/vavai/riv/wos	000332595800011
issn	1212-1800
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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