Jump to Main Content
- Gupta, Chitra; Arora, Sumit; Syama, M.A.; Sharma, Apurva
- Food chemistry 2017 v.237 pp. 141-149
- fat-free foods, etc ; ammonium sulfate; binding capacity; heat; lysine; milk; milk protein concentrate; sodium caseinate; solubility; vitamin A; Show all 10 Subjects
- ... The recent trends for consumption of low fat and fat free foods have led to an increase in deficiencies of vitamin A. Vitamin A is susceptible to light and heat and thus require stabilization in aqueous medium. Stability can be improved by binding of vitamin A to milk protein. In the present research work, succinylated milk proteins were also prepared. 3.2 mol of succinic anhydride/mole of lysine ...