Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Jara, Federico Luis | - |
| dc.creator | Pilosof, Ana Maria Renata | - |
| dc.date | 2019-01-22T15:56:57Z | - |
| dc.date | 2019-01-22T15:56:57Z | - |
| dc.date | 2011-05 | - |
| dc.date | 2019-01-17T14:11:23Z | - |
| dc.date.accessioned | 2019-04-29T15:53:22Z | - |
| dc.date.available | 2019-04-29T15:53:22Z | - |
| dc.date.issued | 2011-05 | - |
| dc.identifier | Jara, Federico Luis; Pilosof, Ana Maria Renata; Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems; Elsevier; Food Hydrocolloids; 25; 3; 5-2011; 374-380 | - |
| dc.identifier | 0268-005X | - |
| dc.identifier | http://hdl.handle.net/11336/68377 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/304724 | - |
| dc.description | Whey protein concentrate (WPC) was fractionated by using hydroxypropylmethylcellulose (HPMC) at pH 6.5. Incompatible mixtures with different proportions of HPMC and WPC were prepared. After phase separation, the protein concentration in both phases was determined by the Kjeldahl method and the proportion of each protein by SDS-PAGE combined with image analysis. The results show that the low molecular weight proteins α-lactalbumin (α-lac) and β-lactoglobulin (β-lg) were retained in high proportion in the upper phase (about 90% compared to 64% of WPC). The most efficient condition to fractionate β-lg and α-lac was the phase separation of an incompatible mixed system with a high initial concentration of WPC and a low initial concentration of HPMC i.e., WPC 20%, wt/wt/HPMC 0.5%, w/w. It can be concluded that the thermodynamic incompatibility which arises from mixing WPC with HPMC could be used as a method for fractionation of whey proteins. | - |
| dc.description | Fil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Elsevier | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X10001414 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2010.07.003 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | HYDROXYPROPYLMETHYLCELLULOSE | - |
| dc.subject | PHASE SEPARATION | - |
| dc.subject | PROTEIN PARTITIONING | - |
| dc.subject | THERMODYNAMIC INCOMPATIBILITY | - |
| dc.subject | WHEY PROTEINS | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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