Sieving effect of heat-denatured milk proteins during ultrafiltration of skim milk. I. The preliminary approach
JOURNAL OF DAIRY SCIENCE, cilt.88, sa.6, ss.1941-1946, 2005 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 88 Sayı: 6
- Basım Tarihi: 2005
- Doi Numarası: 10.3168/jds.s0022-0302(05)72869-1
- Dergi Adı: JOURNAL OF DAIRY SCIENCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.1941-1946
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Hacettepe Üniversitesi Adresli: Evet
Özet
The effect of heat treatment of skim milk on the ultrafiltration process was examined. The change in permeate collection rate was explained as a function of heat-induced modifications of the milk protein system. It is suggested that there was a sieving effect which contributed to the acceleration of permeate flow-down during membrane filtration. It is thought that this resulted from formation of complex structures between heat-denatured whey proteins and casein micelles.