Simple and Rapid Method for Measuring Turbidity in Gels and Sols from Milk Whey Protein
作者： NAOFUMI KITABATAKE , ETSUSHIRO DOI , YOH-ICHI KINEKAWA
DOI: 10.1111/J.1365-2621.1994.TB08124.X
关键词:
摘要: Protein isolates prepared from acid whey concentrate and cheese concentrate, β-lactoglobulin were studied. Turbidity of samples was measured using a 96-well microplate microreader. This method allowed many (>100) small (< 250 μL) to be treated at the same time. At low ionic strength neutral alkaline pH, transparent after heating. Transparent gels could also in this region with amount NaCl.
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