Protein composition of micellar casein obtained by cross-flow micro-filtration of skimmed milk

被引：18
|
作者：
Jost, R
Brandsma, R
Rizvi, S
机构：
[1] Nestle Res & Dev Ctr, CH-3510 Konolfingen 1, Switzerland
[2] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA
来源：
INTERNATIONAL DAIRY JOURNAL | 1999年 / 9卷 / 3-6期
关键词：
D O I：
10.1016/S0958-6946(99)00101-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study of the products of cross-flow micro-filtration of unheated skim milk, it was found that some lactoferrin, serum albumin and immunoglobulins were retained with the casein fraction. An acid-soluble casein, identified as proteose peptone component 5, also remained associated with the micellar fraction during micro-filtration. (C) 1999 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：389 / 390
页数：2
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