Sieving Effect of Heat-Denatured Milk Proteins During Ultrafiltration of Skim Milk. I. The Preliminary Approach
2005
Erdem, Y. K. | Yuksel, Z.
The effect of heat treatment of skim milk on the ultrafiltration process was examined. The change in permeate collection rate was explained as a function of heat-induced modifications of the milk protein system. It is suggested that there was a sieving effect which contributed to the acceleration of permeate flow-down during membrane filtration. It is thought that this resulted from formation of complex structures between heat-denatured whey proteins and casein micelles.
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书目信息
出版者
American Dairy Science Association
其它主题
Protein denaturation; Caseins; Food processing (general) - dairy products; Hot temperature; Micelles; Milk proteins; Polyacrylamide gel; Food composition and quality - dairy products
语言
英语
注释
Includes references
类型
Journal Article; Text
2024-02-27
MODS