Datenbestand vom 10. Dezember 2024
Verlag Dr. Hut GmbH Sternstr. 18 80538 München Tel: 0175 / 9263392 Mo - Fr, 9 - 12 Uhr
aktualisiert am 10. Dezember 2024
978-3-8439-2982-0, Reihe Lebensmitteltechnologie
Janina Brand Modification of the Structural Properties of Egg White by Mechanical Methods prior to Membrane Based Ion Exchange Chromatographic Fractionation of Egg White Proteins
182 Seiten, Dissertation Technische Universität München (2016), Softcover, A5
Egg white is a raw material that consists of many bio-functional proteins. Their fractionation by classical chromatographic processes is impaired by the structural properties of egg white. Thus, egg white characteristics need to be modified prior to chromatographic fractionation. Mechanical devices offer a suitable method for this purpose. The subsequent fractionation was carried out with membrane based ion exchange chromatography, in lab scale as well as in pilot scale.