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Digitale Medien

Whey Peptide Fractions Obtained with a Two-Step Ultrafiltration Process: Production and Characterization (1990)

TURGEON, S. L. ; GAUTHIER, S. F.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 55 (1990), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Whey protein concentrate (WPC) and heat-treated WPC (90°C., pH 2.5, 10 min) were hydrolyzed with trypsin and chymotrypsin in an ultrafiltration reactor (PM 30). The total hydrolyzates were further fractionated (PM1) resulting in mixtures of polypeptides (M.P.) characterized by a high content of peptides larger than 5000 daltons and fractions made up of amino acids and small peptides (A.A.) rich in small components (〈2000 daltons). The heat treatment of WPC modified the molecular weight profile of the fractions (M.P. and A.A.) by increasing their content in larger peptides (〉 5000 daltons). Suggestions are given for possible food applications for the fractions produced.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06028.x

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