Reference : HPLC profile and dynamic surface properties of the proteose-peptone fraction from bovine...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/119977
HPLC profile and dynamic surface properties of the proteose-peptone fraction from bovine milk and from whey protein concentrate
English
Innocente, Nadia [> > > >]
Biasutti, Marialuisa [> > > >]
Blecker, Christophe mailto [ > > ]
Apr-2011
International Dairy Journal
Elsevier Sci Ltd
21
4
222-228
Yes (verified by ORBi)
International
0958-6946
Oxford
[en] FAT GLOBULE-MEMBRANE ; EMULSIFYING PROPERTIES ; HYDROPHOBIC FRACTION ; PROTEOLYSIS ; CASEINS
[en] Extraction of proteose-peptones (PPs) was carried out from fresh milk, from milk after prolonged incubation (12 days at 37 degrees C) and from two different whey protein concentrates (WPCs). The high performance liquid chromatography profiles of these extracts were compared. PPs eluted as three chromatographic peaks, which increased during milk incubation. The PP extracts from WPCs showed a number of peaks that are attributable to small peptides belonging to the proteose-peptone fraction and probably derive from proteolysis during storage of WPC. The dynamic properties at the air-water interface of the PP extracts were investigated by the drop-volume method. The PPs extracted from fresh milk showed the lowest values and a more rapid reduction in surface tension. PPs from WPCs were found to be effective as surfactants, even though a less marked reduction in surface tension compared with PPs from milk samples was shown. (C) 2011 Elsevier Ltd. All rights reserved.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/119977
10.1016/j.idairyj.2010.11.004

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