Precipitation of proteins by tannins: effects of concentration, protein/tannin ratio and pH

被引：58

作者：

Adamczyk, Bartosz ^{[1
]}

Salminen, Juha-Pekka ^{[2
]}

Smolander, Aino ^{[1
]}

Kitunen, Veikko ^{[1
]}

机构：

[1] Finnish Forest Res Inst, Vantaa Res Unit, FI-01301 Vantaa, Finland

[2] Univ Turku, Lab Organ Chem & Chem Biol, Dept Chem, FI-20014 Turku, Finland

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 04期

基金：

芬兰科学院;

关键词：

Bovine serum albumin; pH effect; protein precipitation; protein; tannin ratio;

D O I：

10.1111/j.1365-2621.2011.02911.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：875 / 878

页数：4

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