Extraction and Functional Analysis of Different Casein Proteins from Yak Milk
This study used SDS-PAGE electrophoresis to analyze the purity of extracted casein and measured the solubility,emulsifying ability,and foaming ability of different casein components at different pH values.The results show that different pH values have a significant impact on the functional characteristics of casein components.Therefore,the results of this study can provide important references for the processing and development of yak milk products.
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