Viscosity of lactose and whey protein solutions

被引：37
|
作者：
Morison, KR [1 ]
Mackay, FM [1 ]
机构：
[1] Univ Canterbury, Dept Chem & Proc Engn, Christchurch 1, New Zealand
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2001年 / 4卷 / 03期
关键词：
D O I：
10.1081/JFP-100108647
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The viscosity of lactose and whey protein solutions was measured over the range of compositions and concentrations that might be encountered within whey ultrafiltration and reverse osmosis plants and over the temperature range 10 degreesC to 50 degreesC. The data obtained was compared with other literature values and correlations were obtained to enable the prediction of the viscosity of lactose and whey protein solutions. It was found that Einstein's equation can be used for protein concentrations up to 15% and an empirical relationship is proposed for higher concentrations. Temperature correction parameters have been obtained.
引用
收藏
页码：441 / 454
页数：14
相关论文
共 50 条
  • [11] Progressive freeze concentration of cheese whey for protein and lactose recovery
    Lamkaddam, Imane Uald
    Vega, Esther
    Colon, Joan
    Ponsa, Sergio
    Llenas, Laia
    Mora, Mabel
    [J]. INTERNATIONAL DAIRY JOURNAL, 2023, 139
  • [12] ACID-HYDROLYSIS OF LACTOSE IN WHEY VERSUS AQUEOUS-SOLUTIONS
    LIN, AY
    NICKERSON, TA
    [J]. JOURNAL OF DAIRY SCIENCE, 1977, 60 (01) : 34 - 39
  • [13] HYDROLYSIS OF LACTOSE IN WHEY POWDER SOLUTIONS BY ASPERGILLUS-ORYZAE LACTASE
    OZBAS, T
    KUTSAL, T
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1990, 27 (04): : 195 - 197
  • [14] ACID-CATALYZED HYDROLYSIS OF LACTOSE IN WHEY AND AQUEOUS-SOLUTIONS
    COUGHLIN, JR
    NICKERSON, TA
    [J]. JOURNAL OF DAIRY SCIENCE, 1975, 58 (02) : 169 - 174
  • [15] Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure
    Zhang, Jiaxin
    Tu, Wen
    Shen, Yu
    Wang, Huabing
    Yang, Jiayue
    Ma, Ming
    Man, Chaoxin
    Zhang, Wei
    Zhao, Qianyu
    Jiang, Yujun
    [J]. FOOD BIOSCIENCE, 2024, 62
  • [16] Cooling crystallization of lactose in the presence of whey protein and lactic acid impurities
    Darmali, Christine
    Mansouri, Shahnaz
    Yazdanpanah, Nima
    Woo, Meng W.
    [J]. JOURNAL OF FOOD ENGINEERING, 2021, 311
  • [17] Moisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders
    Hogan, S. A.
    O'Callaghan, D. J.
    [J]. DAIRY SCIENCE & TECHNOLOGY, 2013, 93 (4-5) : 505 - 521
  • [18] ANALYSIS OF PROFITABILITY OF INTEGRATED PRODUCTION PROTEIN CONCENTRATE, LACTOSE POWDER WHEY
    Arsic, Slavica
    Vukovic, Predrag
    [J]. SCIENTIFIC PAPERS-SERIES MANAGEMENT ECONOMIC ENGINEERING IN AGRICULTURE AND RURAL DEVELOPMENT, 2021, 21 (01) : 65 - 70
  • [19] The viscosity of alkaline protein solutions
    Ettisch, G
    Sachsse, H
    [J]. BIOCHEMISCHE ZEITSCHRIFT, 1931, 230 : 115 - 128
  • [20] Water sorption, glass transition and "strength" of lactose - Whey protein systems
    Maidannyk, V. A.
    Roos, Y. H.
    [J]. FOOD HYDROCOLLOIDS, 2017, 70 : 76 - 87
12345