samples of a single batch of milk or whey were subjected to various heat treatment and the rates of denaturation of whey proteins ( beta-lactoglobulin and alpha-lactalbumin ) evaluated by both immunological ( radial immunodiffusion using specific antisera ) and physical methods ( g 100 filtration chromatography and polyacrylamide gel electrophoresis ) in order to assess the utility and limitation of these techniques , and to clarify some conflicting resulted previously published .
C0220825
evaluated
C0031809
physical