Mann, B. Malie, R.C. text xx 9999 monographic und

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Functional characteristics of whey pmtein-carboxymethyl cellulose (WP-CMC)was studied and compared with those of ultrafiltered whey protein concentrates (UF-WC). WP-CMC complexes were highly soluble at neutral pH, but showed vely less protein solubility at pH below isoelectric point of whey protein. The temperature did not show any significant change in the solubility. Higher buffering capacity was observed below pH 3.0 and between pH 5.7 and 6.3. The viscosity of the WP-CMC complex decreased with rise in temperature above 50°C. but UF-WPC indicated an increase in viscosity above 50°C. These complexes formed weak gels wen at lower pH. Emulsion and foam solubility of W - CMC complex were vely high, as compared to UF-WPC. WHEY PROTEIN CARBOXYMETHYL CELLULOSE FUNCTIONAL CHARACTERISTICS ULTRAFILTERED WHEY PROTEIN CONCENTRATES https://drive.google.com/file/d/1rdfDJK4Kc97MYO47ERUCC9j_Z3owBo64/view?usp=drivesdk https://drive.google.com/file/d/1rdfDJK4Kc97MYO47ERUCC9j_Z3owBo64/view?usp=drivesdk 250602 20260521091150.0