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Modification of the structural properties of egg white by mechanical methods prior to membrane based ion exchange chromatographic fractionation of egg white proteins

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Více o knize

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.

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ISBN
9783843929820
Nakladatelství
Verlag Dr. Hut

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Varianta knihy

2017

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