https://www.selleckchem.com/pr....oducts/dl-thiorphan.
The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1-3 bar and temperature of 10-20℃. In the conditions that show the more protein concentration were evaluated the interfacial and emulsifying properties at pH 5.7 and 7.0. The whey concentrate at 10℃ and 1.5 bar showed the higher protein value 36% (w/w), with soluble protein of 33.82% (solubility of 93.94%) for pH 5.7 and 34% (solubility of 94.4%) for pH 7.0, respectively. The whey concentrate powder present particle size dis
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