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Effect of electrophysical processing, high temperature and pH variations on four whey proteins
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| dc.contributor.author | BOLOGA, M. K. | |
| dc.contributor.author | STEPURINA, T. G. | |
| dc.contributor.author | ILIASENCO, O. K. | |
| dc.contributor.author | SAJIN, T. M. | |
| dc.contributor.author | POLICARPOV, A. A. | |
| dc.contributor.author | VRABIE, V. Gh. | |
| dc.contributor.author | GONCEARUC, V. P. | |
| dc.contributor.author | PALADII, I. V. | |
| dc.contributor.author | SPRINCEAN, C. Gh. | |
| dc.contributor.author | VRABIE, E. Gh. | |
| dc.date.accessioned | 2022-01-05T08:25:37Z | |
| dc.date.available | 2022-01-05T08:25:37Z | |
| dc.date.issued | 2003 | |
| dc.identifier.citation | BOLOGA, M. K., STEPURINA, T. G., ILIASENCO, O. K. et al. Effect of electrophysical processing, high temperature and pH variations on four whey proteins. In: Materials Science and Condensed Matter Physics: conf. st. int. ed. 8, 12-16 septembrie 2016, Chişinău, Republica Moldova, 2016, p. 323. ISBN 978-9975-9787-1-2. | en_US |
| dc.identifier.isbn | 978-9975-9787-1-2 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/18682 | |
| dc.description.abstract | Whey proteins are heat-labile. In accordance with the data in [1], high temperatures reduce whey proteins stability in the following order: PP> α-La> β-Lg> BSA> Ig. Heat treatment causes significant deterioration of the protein structure, leading to the modification of physicochemical properties, including solubility, water holding capacity, emulsifying, foaming and gelling [2]. Such factors as pH, concentration of salts, sugar and proteins have a significant influence on the thermal behavior of four major milk whey proteins. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Institutul de Fizică Aplicată, AȘM | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | whey proteins | en_US |
| dc.subject | proteins | en_US |
| dc.subject | milk whey | en_US |
| dc.title | Effect of electrophysical processing, high temperature and pH variations on four whey proteins | en_US |
| dc.type | Article | en_US |
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