IDENTIFICATION OF PROTEIN-FRACTIONS IN CHHANA WHEY AND ITS POWDERS

被引：5
|
作者：
JINDAL, AR [1 ]
GRANDISON, AS [1 ]
机构：
[1] UNIV READING,DEPT FOOD SCI & TECHNOL,READING RG6 2AP,ENGLAND
来源：
FOOD CHEMISTRY | 1993年 / 48卷 / 01期
关键词：
D O I：
10.1016/0308-8146(93)90225-5
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Identification of the various chhana whey protein fractions was carried out after separation with polyacrylamide gel electrophoresis. The compositions of the protein fractions of chhana whey powders produced after concentrating by ultrafiltration and reverse osmosis were also studied, and compared to commercial cheese whey powders. The composition of the chhana whey protein fractions was quite different from the protein fractions of commercial cheese whey powders. Most of the whey proteins in the chhana whey powders were more highly denatured than those of commercial cheese whey powders.
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页码：79 / 83
页数：5
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