4. Dairy protein ingredients: production process
Thanks to separative techniques and improved knowledge of the physico-chemical characteristics of milk proteins or their hydrolysates, numerous purification processes have been developed. They are based on the differential solubility of proteins as a function of pH, ionic strength and/or temperature, or on their specific size, charge or affinity.
4.1 Processes for obtaining dairy protein ingredients
Milk proteins and peptides are fractionated using various processes:
separation by bioconversion of proteins (precipitation);
steric molecular separation;
ionic molecular separation.
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Dairy protein ingredients: production process
Protein applications
Article included in this offer
"Food industry"
(
266 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
- (1) - Différents types d'interactions protéines/molécules d'eau. Structures et technofonctions des protéines du lait. Effet de la concentration protéique sur la charge en protéines des globules gras d'une émulsion préparée en présence de caséines ou de protéines sériques à pH 7 (30 % v/v d'huile de soja). - Britten et Giroux (1993), Éd. Lavoisier,...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
