| dc.contributor.author |
Moatsou, G |
en |
| dc.contributor.author |
Hatzinaki, A |
en |
| dc.contributor.author |
Kandarakis, I |
en |
| dc.contributor.author |
Anifantakis, E |
en |
| dc.date.accessioned |
2014-06-06T06:45:35Z |
|
| dc.date.available |
2014-06-06T06:45:35Z |
|
| dc.date.issued |
2003 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0308-8146(02)00414-4 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2515 |
|
| dc.subject |
Feta cheese whey |
en |
| dc.subject |
Feta whey protein concentrate (WPC) |
en |
| dc.subject |
Nitrogenous fractions |
en |
| dc.subject |
Whey protein determination |
en |
| dc.subject.other |
nitrogen |
en |
| dc.subject.other |
peptone |
en |
| dc.subject.other |
protein |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
cheese |
en |
| dc.subject.other |
evaporation |
en |
| dc.subject.other |
food analysis |
en |
| dc.subject.other |
gel permeation chromatography |
en |
| dc.subject.other |
protein content |
en |
| dc.subject.other |
reversed phase high performance liquid chromatography |
en |
| dc.subject.other |
spray drying |
en |
| dc.subject.other |
statistical significance |
en |
| dc.subject.other |
ultrafiltration |
en |
| dc.title |
Nitrogenous fractions during the manufacture of whey protein concentrates from Feta cheese whey |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0308-8146(02)00414-4 |
en |
| heal.publicationDate |
2003 |
en |
| heal.abstract |
Samples taken from different manufacturing stages of Feta cheese whey protein concentrates (WPCs), with 65 and 35% total protein content, were analyzed by chemical methods and by reversed-phase HPLC and by size-exclusion chromatography. Mean total protein content of Feta cheese whey was 1.37%. 22% of total nitrogen (TN) was non-protein N (NPN) and 12% was proteose-peptone N (PPN). The mean native N (NN), NPN and PPN percentages of WPC 65 and 35%, were 63 and 71%, 10 and 14%, 0.08 and 0.08%, respectively. According to reversed-phase HPLC data, the percentages of β-Lg and α-La and their ratio were high; 56.5 and 59% of native proteins of whey and of WPC powders, respectively, were β-Lg. The respective α-La percentages were 13.1 and 14.1% and the respective caseino-macropeptide (CMP) percentages were 12.9 and 15.3%. Apart from ultrafiltration, the most critical stage for nitrogenous fraction composition was the evaporation process before spray drying. © 2002 Elsevier Science Ltd. All rights reserved. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
81 |
en |
| dc.identifier.doi |
10.1016/S0308-8146(02)00414-4 |
en |
| dc.identifier.spage |
209 |
en |
| dc.identifier.epage |
217 |
en |