Zero waste procedure for whey treatment: thermal analysis of lipid-protein fraction
2003
Ostojic, S.B. | Kicanovic, M.A. | Zivic, M.Z. | Gorjanovic, S.Z. | Simonovic, B.R. (HP Institut za opstu i fizicku hemiju, Beograd (Serbia and Montenegro))
Production of whey component concentrates would transform the waste material into product with high nutritional health and technological values. The remaining water is free of organic matter with zero BOD. Thermal stability of isolated lipid-protein whey fraction, using the Differential Scanning Calorimetry (DSC) method, was investigated in this study. From results obtained (thermodinamical parameters of thermothropic lipid phase transitions and thermodinamical parameters of protein unfolding) it can be suggested that dominant lipids in whey fraction are phospholipides, and most abundant protein component is beta-lactoglobulin. Obtained lipid-protein fraction is valuable natural bioactive lipid-protein complex.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Unassigned data from Czechoslovakia
Découvrez la collection de ce fournisseur de données dans AGRIS