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Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification

✍ Scribed by Sitohy, M. ;Chobert, J.-M. ;Haertlé, T.

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
118 KB
Volume
45
Category
Article
ISSN
0027-769X

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## Abstract The content, fractionation, solubility and functional properties of wheat bran proteins as well as the effects of pH and/or NaCl concentration on some of these functional properties were investigated. The protein content of the bran was found to be 16.80%. Albumin and glutelin are the m