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  • 1
    Electronic Resource
    Electronic Resource
    FIBROUS PROTEIN FROM COTTAGE CHEESE WHEY (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A concentrate of whey protein (WPC) was prepared from cottage cheese whey by precipitation with sodium hexametaphosphate. Continuous fibers were spun by extruding a spinning solution into an acetic acid-sodium chloride coagulating bath Spinning solutions consisted of WPC and sodium dodecylbenzene sulfonate dissolved in water at pH 9.0 containing 0.5% Zmercaptoethanol. Residual detergent was extracted with aqueous acetone, and finished fibers were evaluated for diameter, tensile strength, elongation and rehydration properties. Stretching during formation reduced diameter and improved tensile strength. Single fibers and tows could be handled successfully and maintained their structural integrity during rehydration. Single-step extraction left less than 1% residual detergent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00723_41_4.x
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  • 2
    Electronic Resource
    Electronic Resource
    Characterization of Exopolysaccharide Produced by Corynebacterium#98 in Cheese Whey Substrate (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Corynebacterium #98 produced an orange pigmented gum when grown in a 1.5% whey medium containing added lactose, MgSO4, and FeSO4 at optimized conditions: pH 7.0, 30°C, agitation and aeration at 1090 ml/min. Gum rheology showed increasing viscosity with gum concentration. Viscosity varied inversely with temperature and NaC1 concentration. Analysis indicated an ash content of 29.7% due mainly to potassium, sodium and phosphate. The structural components of the gum identified were rhamnose, xylose, mannose, glucose, galactose, and glucuronic and mannuronic acids in a weight ratio of 2:1:6:6:7:16:11.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14825.x
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    Paper (German National Licenses)
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