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- W2123456504 abstract "Summary Correlations were identified between levels of the native whey proteins, β-lactoglobulin and α-lactalbumin and the surface and total hydrophobicities of cheese whey in response to different heat treatments. Heat-induced changes in the native βlactoglobulin content and surface hydrophobicity of whey exhibited the most significant linear relationship while correlations between total hydrophobicity and the native proteins were less significant because of an atypical rise in the n −heptane-binding capacity of whey after high-temperature treatment. The content of native β-lactoglobulin in whey was more sensitive to heating than the content of native α-lactalbumin, while heat-related changes in the total hydrophobicity of whey were generally greater than similar changes in surface hydrophobicity." @default.
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- W2123456504 date "1992-11-01" @default.
- W2123456504 modified "2023-10-07" @default.
- W2123456504 title "Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native β-lactoglobulin and α-lactalbumin" @default.
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- W2123456504 doi "https://doi.org/10.1017/s0022029900027199" @default.
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