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Modulation of Membrane-Protein Interactions Applied to Whey Fractionation
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Authors: M. Carmen Almécija, R. Ibáñez, A. Guadix and E.M. Guadix (University of Granada, Spain) 
Book Description:
This new book examines the effects of the interactions between membrane and proteins on the separation of whey proteins. These interactions can be modulated by modifying the chemical environment of the feed solution, for example, by changing the pH. In the experimental set-up, a tubular ceramic cross-flow ultrafiltration membrane was installed and continuous diafiltration was selected as operational mode. pH was found to be a crucial process variable since a wide variety of responses were obtained in permeate flow and protein transmission when this input was altered. As a conclusion, these results provide useful information for the design of filtration strategies in which particular whey fractions are targeted. (Imprint: Novinka Books)



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Table of Contents:
PREFACE:

1. WHEY PROTEIN PROPERTIES, pg.1-16

2. WHEY PROTEIN FRACTIONATION, pg.1-26

3. EXPERIMENTAL, pg.27-34

4. RESULTS AND DISCUSSION, pg.35-56

CONCLUSION, pg.57

ACKNOWLEDGMENTS

INDEX

   Series:
      Agriculture Issues and Policies
   Binding: Softcover
   Pub. Date: 2011 2nd quarter
   Pages: 5.5 x 8.5 (NBC - C)
   ISBN: 978-1-61209-674-2
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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Modulation of Membrane-Protein Interactions Applied to Whey Fractionation