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Effect of sulphydryl reagents on the heat stability of whey protein isolate

Heni B Wijayanti1, Nidhi Bansal1, Ranjan Sharma2

  • 1School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia.

Food Chemistry
|June 11, 2014
PubMed

Keywords:
AggregationDihydrolipoic acidHeat stabilitySulphydryl reagentsWhey protein isolateα-Lactalbuminβ-Lactoglobulin

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