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https://riquim.fq.edu.uy/files/original/f12de28e0e69a27ebf90b491e8045c61.pdf
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https://riquim.fq.edu.uy/files/original/e0ff07b5e7f0024c65c68533cc74469c.jpg
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Omeka Image File
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Bit Depth
8
Channels
3
Height
144
Width
111
Dublin Core
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Title
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Bibliografía Nacional Química
Description
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Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
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Departamento de Documentación y Biblioteca
RIQUIM
Document
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Original Format
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PDF
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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<strong>Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration</strong>
Subject
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PROTEINAS
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PROTEINAS DE SUERO
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EMULSIONANTES
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ULTRAFILTRACION
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BIBLIOGRAFIA NACIONAL QUIMICA
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2020
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Abstract
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The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1–3 bar and temperature of 10–20℃. In the conditions that show the more protein concentration were evaluated the interfacial and emulsifying properties at pH 5.7 and 7.0. The whey concentrate at 10℃ and 1.5 bar showed the higher protein value 36% (w/w), with soluble protein of 33.82% (solubility of 93.94%) for pH 5.7 and 34% (solubility of 94.4%) for pH 7.0, respectively. The whey concentrate powder present particle size distribution between 0.4-110 um. The whey at pH 5.7 and 7.0 was not observed significant differences in the resistance parameters of the oil/water layer interface. The interfacial film formed by the proteins presented an essentially elastic behavior in both pH, and in pH 5.7 the emulsion was more stable with lower diameter droplets. The concentrate whey showed techno-functional properties (emulsification and solubility), which allow the use as ingredients in products of industrial interest in food products such as mayonnaise, ice cream, sauces, and others.
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Creator
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<strong>Kilian, Josiane</strong>
<strong>Fernandes, Ilizandra Aparecida</strong>
<strong>Lupatini Menegotto, Anne Luize</strong>
<strong>Steffens, Clarice</strong>
<strong>Abirached, Cecilia</strong>
<strong>Steffens, Juliana</strong>
<strong>Valduga, Eunice</strong>
Source
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Food Science and Technology International v. 26, no. 8, 2020. -- p.657-665<br />
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Publisher
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Sage
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Date
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2020
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Rights
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<p><strong>Información sobre Derechos de Autor</strong> (Por favor lea este aviso antes de abrir los documentos u objetos)<strong> La legislación uruguaya protege el derecho de autor </strong>sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006) ADVERTENCIA - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
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Format
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PDF
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Language
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Inglés
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Type
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Artículo
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Identifier
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<a title="Artículo" href="https://doi.org/10.1177/1082013220921595" target="_blank">https://doi.org/10.1177/1082013220921595</a>
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Bibliografía Nacional Química
Emulsionantes
Proteínas
Proteínas de suero