About this document
SDS Impact on Whey Protein Solubility by Mindy Munoz is a document available to read on EtoBox.
The document describes a study to examine the effect of SDS on whey protein beverage solubility. The research tested whey protein beverage formulas with and without 25 ppm SDS, adjusting the pH to 3.4. Samples were heated to 88°C for 2 minutes then measured for zeta potential, protein particle size, and protein profile using SDS-PAGE to compare the effects of SDS on whey protein interactions with sugars.
- Author
- Mindy Munoz
- Language
- EN