Effects of pH on the thermal precipitation of proteins in acid and sweet cheese wheys

摘要: Abstract Anion exchange chromatography was used to measure residual α-lactalbumin (α-LA), β-lactoglobulin A (β-LG A), and B B) in isoelectric supernatants of heated wheys. study the effects dipping pH (6.7 4.6) corresponding sweet acid wheys, respectively, (2.4–6.8) heating (85°C, 10 min) revealed following: (1) Precipitation α- LA whey greater after at 4.6–6.8 than probably due stabilization α-LA by increased levels Ca + whey. There no effect variety on precipitation 2.4–3.5; (2) β-LG isolelectric both wheys that B. In below region, B; (3) heat treatment 2.4–3.5 but reverse true 5.7–6.8.