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Bioactivity of β-lactoglobulin and α-lactalbumin—Technological implications for processing

✍ Scribed by Dereck E.W. Chatterton; Geoffrey Smithers; Peter Roupas; André Brodkorb


Book ID
111674040
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
256 KB
Volume
16
Category
Article
ISSN
0958-6946

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## Abstract There is considerable commercial interest in the preparation of individual whey proteins as high‐value food additives, nutraceuticals, and therapeutics. This study examined the use of membrane filtration for the separation of α‐lactalbumin and β‐lactoglobulin. Stirred cell filtration ex