Enzymatic Hydrolysis of Heat-Induced Aggregates of Whey Protein Isolate
نویسندگان
چکیده
منابع مشابه
Enzymatic hydrolysis of heat-induced aggregates of whey protein isolate.
The effects of heat-induced denaturation and subsequent aggregation of whey protein isolate (WPI) solutions on the rate of enzymatic hydrolysis was investigated. Both heated (60 °C, 15 min; 65 °C, 5 and 15 min; 70 °C, 5 and 15 min, 75 °C, 5 and 15 min; 80 °C, 10 min) and unheated WPI solutions (100 g L(-1) protein) were incubated with a commercial proteolytic enzyme preparation, Corolase PP, un...
متن کاملEnzymatic Hydrolysis of Whey Protein Concentrates: Peptide HPLC Profiles
Hydrolysis of whey protein concentrates (WPCs) at different temperatures and pHs, using three enzymes: pepsin, trypsin, and Alcalase, was monitored during more than 5 hr by reversed phase HPLC/UV,
متن کاملeffects of enzymatic hydrolysis on the allergenicity of whey protein concentrates.
cow’s milk whey consists of many protein components and some of them are antigens to human and known to modulate immune responses. enzymatic hydrolysis is a useful method to modify proteins with allergenicity. the objective of this study was to identify whether the in vitro enzymatic hydrolysis could reduce the allergenicity of whey protein concentrates (wpc). in this study, wpc were hydrolyze...
متن کاملEffect of pH on Structural Properties of Heat-Induced Whey Protein Gels
Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...
متن کاملCa2+-Induced Cold-Set Gelation of Whey Protein Isolate Fibrils
In this paper we describe the rheological behaviour of Ca2+-induced cold-set gels of whey protein mixtures. Coldset gels are important applications for products with a low thermal stability. In previous work [1], we determined the state diagram for whey protein mixtures that were heated for 10 h at pH 2 at 80°C. Under these conditions, the major whey protein, b-lactoglobulin (b-lg), forms fibri...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 2012
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf205213n