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Factors Influencing Whey Protein Solubility by NGUYỄN THỊ THANH MINH阮氏青明 is a document available to read on EtoBox.
This document summarizes a study examining factors that affect the solubility of microparticulated whey protein. The study found that the solubility of Simplesse 100, a microparticulated whey protein fat substitute, is influenced by two key molecular effects: 1) optimal unfolding of protein molecules during microparticulation, and 2) stabilization of the unfolded protein molecules by carbohydrates such as lactose. Gel chromatography, SDS-PAGE, and other analytical techniques showed that these effects promot
- Author
- NGUYỄN THỊ THANH MINH阮氏青明
- Language
- EN