Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption.
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DOI: 10.1016/j.foodchem.2020.126772
Abstract: Whey protein concentrate (WPC) and pullulan (PUL) were used to prepare a hydrogel (WPC/PUL) as a novel Cu2+ adsorbent. The scanning electron microscopy, rheology, zeta-potential, sulfhydryl groups, surface hydrophobicity, infrared spectroscopy and thermal gravimetric analysis… read more here.
Keywords: pul; wpc pul; whey protein; protein concentrate ... See more keywords