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Articles by Comlan H. De Souza
Total Records ( 1 ) for Comlan H. De Souza
  Etou Mongo Antoine and Comlan H. De Souza
  Many factors who affect the stability of whey proteins treated by heating were studied over 2.5 to 8.5 pH range in differential scanning calorimetry using and heat-induced precipitation. Heating of whey proteins at 95°C for 5 min above pH 3.8 to 3.9 produced extensive of the protein coagulation. The highest denaturation temperature for an acid whey protein concentrate prepared by ultrafiltration was 88°C at pH 3.5, while for an isolated β-lactoglobulin preparation. The highest denaturation temperature, obtained also at pH 3.5 was 81.9°C. Presence of milk sugars (lactose, glucose and galactose) appeared to increase the resistance of β-lactoglobulin to thermal denaturation. Heat stability of α-lactalbumin was lower at pH 3.5 than in pH 6.5 to 4.5 range; at all pH denaturation temperatures of α-lactalbumin (61.5 to 58.6°C) were lower than those for β-lactoglobulin or two serum albumin preparations. Thermal behavior of an ultrafiltration whey protein concentrate appears to be controlled by the dominating β-lactoglobulin fraction.
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