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Production, characterization and foamability of α-lactalbumin/glycomacropeptide...

Diniz, Renata Silva; Coimbra, Jane Sélia dos Reis; Teixeira, Álvaro Vianna Novaes de Carvalho; Costa, Angélica Ribeiro da; Santos, Igor José Boggione

The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75 °C) and acidic conditions (pH 3.5to 6.5). Isothermal titration calorimetry experiments showed protein interactions and demon...

Date: 2018   |   Origin: Oasisbr
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