| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277530 | Journal of Food Engineering | 2013 | 7 Pages |
Abstract
⺠Tryptic β-lactoglobulin hydrolysate was fractionated by means of a 5 kDa PES membrane. ⺠Influence of pH (from 4.0 to 10.0) in the fractionation process was investigated. ⺠Highest transmission values at pH close to peptide pI. ⺠pH 8.0: highest separation factor between bioactive and non-bioactive peptides. ⺠Peptide hydrophobicity increases transmission when peptides have zero net charge.
Keywords
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Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Ayoa Fernández, Adrián Suárez, Yishen Zhu, Richard J. FitzGerald, Francisco A. Riera,