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Solubility and Heat Stability of Whey Protein Concentrates
Journal of Dairy Science, 1977 Rennet whey protein concentrates have excellent nutritional properties, but their use in fluid food systems is impaired by the poor heat stability of the protein. Heating whey protein concentrated solutions at neutral pH caused up to 70% losses in solubility. In the absence of added calcium, protein coagulation occurred.
J, Hidalgo, E, Gamper
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Effects of high pressure on functionality of whey protein concentrate and whey protein isolate [PDF]
Le Lait, 2006 The objective of this study was to evaluate the influence of high-pressure treatments on the solubility, surface hydrophobicity, foaming and emulsifying ability of whey protein concentrate (WPC) and whey protein isolate (WPI). Dispersions of WPC and WPI powders (10% (w/w)) were processed at 300 MPa and 600 MPa, for 5 and 10 min at 40 ± ; ; 2 °C ...
Lelas, Vesna +3 more
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Exopolysaccharides modify the functional properties of whey protein concentrate [PDF]
, 2010 The objective of this research was to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharide- (EPS) producing cultures. Two different EPS-producing cultures, Lactococcus lactis ssp.
Hassan, A. N., Deep, G.
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Functional Improvement of whey protein concentrate on interaction with pectin [PDF]
, 2021 Not AvailableThe formation of a protein ?polysaccharide soluble complex is a valuable method for determining the physico-chemical properties of proteins. The present work was undertaken with the objectives of preparation of whey protein concentrate (WPC)
Bimlesh Mann
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Acid gelation properties of fibrillated model milk protein concentrate dispersions
Journal of Dairy Science, 2022 : Whey proteins in milk are globular proteins that can be converted into fibrils to enhance functional properties such gelation, emulsification, and foaming.
Gunvantsinh Rathod +2 more
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A comparative study of the gelation properties of whey protein concentrate and whey protein isolate [PDF]
Le Lait, 2006 Des mesures de la penetration ainsi que des etudes rheologiques revelent que la solidite des gels obtenus par gelification thermique est plus elevee en utilisant WPI que WPC. De plus, les gels avec WPI sont nettement plus elastiques que des gels avec WPC.
Christian Lorenzen, Peter +1 more
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Effect of sodium triphosphate on particle size of heat-induced whey protein concentrate aggregates. [PDF]
Food Sci Nutr, 2018 Thermal treatment has been utilized to improve the functional properties of proteins for many years. In this study, we aimed to investigate the effect of sodium triphosphate (Na5P3O10) on particle size and size distribution of heat‐induced whey protein ...
Liu D, Liu D, Cheng J, Zhao C, Guo M.
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Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2019 The purpose of the work was to investigate the effect of whey proteins and dry whey concentrates on the change of titrated and active acidity during digestion.
N. B. Slyvka +3 more
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Water Binding in Whey Protein Concentrates
Journal of Dairy Science, 1973 Abstract Measurements of the heat of fusion of free water in concentrated solutions of purified whey proteins showed that .5g water/g whey protein would not freeze at –40C. This water was defined as bound. Total bound water in protein solutions containing lactose and salts varied between .5 and 1.2g water/g solids, with unfreezable water increasing as
E. Berlin +3 more
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Barrier, mechanical and optical properties of whey protein concentrate films [PDF]
, 2014 Whey is recognized as a valuable source of high quality protein and, when processed as protein concentrate, may be used in the production of biodegradable films.
Viviane Machado Azevedo +4 more
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