Precipitating Food Proteins Using High-Pressure Carbon Dioxide

Name: Precipitating Food Proteins Using High-Pressure Carbon Dioxide
Price: 58.97 USD
Availability: InStock
ISBN: 9783659127045

ISBN-10: 3659127043

ISBN-13: 9783659127045

Edition: N/A

Authors: Nawal Khorshid

List price: $48.00

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Description:

In the process of proteins separation, it is important to reduce the consumption of salts, acids and bases for cleaner environment. To reduce the huge waste stream of salts, a high pressure carbon dioxide has been applied to precipitate two types of food proteins: soy protein and milk protein casein. The method is suitable for effective precipitation of both proteins and prevents local pH overshoot, which usually occurs in case of using mineral acids for the precipitation processes. It was possible to achieve 68.3 wt% of soy protein precipitate using 30 bars of pressurized carbon dioxide, at pH of 5.60 and at constant temperature of 22±1oC. While for skimmed milk a precipitate of 67.4wt%…

Book details

List price: $48.00
Publisher: Lambert Academic Publishing
Binding: Paperback
Pages: 124
Size: 6.00" wide x 9.00" long x 0.29" tall
Weight: 0.440
Language: English