FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

DAIRY PRODUCTS

these are products with a dairy base such as milk, cheese, whipping cream, yogurt, etc.

Aguilera, J.M. 1995. Gelation of whey proteins. Food Technology 49: 83.

Molecular Weight, isoelectric pH(pi), and denaturation temperature of whey proteins.

Protein fraction	Molecular Weight (kD)	pI	Denaturation Temperature C	Reference
Whey: beta-lactoglobulin	18.6	5.3	76-82	Aguilera, J.M. 1995. Gelation of whey proteins. Food Technology 49: 83.
Whey: alpha-lactalbumin	14.2	4.8	59-62	Aguilera, J.M. 1995. Gelation of whey proteins. Food Technology 49: 83.
Bovine serum albumin	66.0	5.1	72-74	Aguilera, J.M. 1995. Gelation of whey proteins. Food Technology 49: 83.
Whey: Protein Isolate	--	--	77-88	Aguilera, J.M. 1995. Gelation of whey proteins. Food Technology 49: 83.