Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Arabelle Muller"'
Publikováno v:
Le Lait. 83:439-451
Acid casein whey is a co-product of casein manufacture that contains a protein, α-lactalbumin, with high nutritional and biological properties. The target protein can be purified using a two-step cascade. The previously reported first step consists
Publikováno v:
Le Lait. 83:111-129
A promising way to produce purified -lactalbumin (-LA) is to perform a two-step cascade. The first step of pre-purifying presented herein, consists of ultrafiltration (UF) fractionation of acid casein whey, aiming at increasing the purity of -LA in t
Publikováno v:
Journal of Membrane Science. 153:9-21
Whey is a complex protein mixture which contains two major proteins (β-lactoglobulin, α-lactalbumin), the size of which are close to each other. The separation of α-lactalbumin by membrane processes can be made more performing by the appropriate s
Publikováno v:
Food Macromolecules and Colloids ISBN: 9780854047000
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::260266ac4bfe85caf3892a5352ef994f
https://doi.org/10.1039/9781847550873-00167
https://doi.org/10.1039/9781847550873-00167
Purification of $\alpha$ -lactalbumin from a prepurified acid whey: Ultrafiltration or precipitation.
Publikováno v:
Le Lait; 2003, Vol. 83 Issue 6, p439-451, 13p
Publikováno v:
Le Lait; 2003, Vol. 83 Issue 2, p111-129, 19p