Autor:	N. K. Genkina, G. I. Koltysheva
Rok vydání:	2001
Předmět:	Water salt food.ingredient Chromatography food and beverages Applied Microbiology and Biotechnology Biochemistry chemistry.chemical_compound fluids and secretions food Nitrate chemistry Skimmed milk Ion distribution Food science
Zdroj:	Applied Biochemistry and Microbiology. 37:327-330
ISSN:	0003-6838
DOI:	10.1023/a:1010205907485
Popis:	Significant increases in concentrations of bivalent metals (Ca2+, Mg2+, and Cd2+) in the protein phase were observed after acidification (pH 4.7) of skimmed milk preheated at 95°C for 90 min. The increase was caused by denaturation of milk whey proteins and formation of protein–protein and protein–carbohydrate aggregates. Preheating did not influence the distribution of nitrate ions in the two-phase system.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e85e6463d95e992f17f84c0e3f0fcf60 https://doi.org/10.1023/a:1010205907485 Zobrazit plný text záznamu Full text from SpringerLink