SIMPLE AND RAPID METHOD FOR MEASURING TURBIDITY IN GELS AND SOLE FROMMILK WHEY-PROTEIN

Authors
KITABATAKE N DOI E KINEKAWA YI
Citation
N. Kitabatake et al., SIMPLE AND RAPID METHOD FOR MEASURING TURBIDITY IN GELS AND SOLE FROMMILK WHEY-PROTEIN, Journal of food science, 59(4), 1994, pp. 769-772
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
4
Year of publication
1994
Pages
769 - 772
Database
ISI
SICI code
0022-1147(1994)59:4<769:SARMFM>2.0.ZU;2-O
Abstract
Protein isolates prepared from acid whey concentrate and cheese whey c oncentrate, and beta-lactoglobulin were studied. Turbidity of samples was measured using a 96-well microplate and a microreader. This method allowed many (>100) small samples (<250 mu L) to be treated at the sa me time. At low ionic strength and at neutral to alkaline pH, samples were transparent after heating. Transparent gels could also be prepare d in this region with a small amount of NaCl.