Exopolysaccharides modify functional properties of whey protein concentrate
نویسندگان
چکیده
منابع مشابه
Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt,...
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Whey protein concentrate (WPC) has many applications in the food industry. Previous research demonstrated that treatment of whey proteins with high hydrostatic pressure (HHP) can enhance solubility and foaming properties of whey proteins. The objective of this study was to use HHP to improve functional properties of fresh WPC, compared with functional properties of reconstituted commercial whey...
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The glutathione antioxidant system is foremost among the cellular protective mechanisms. Depletion of this small molecule is a common consequence of increased formation of reactive oxygen species during increased cellular activities. This phenomenon can occur in the lymphocytes during the development of the immune response and in the muscular cells during strenuous exercise. It is not surprisin...
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We have determined the density, rheological behavior and surface tension of whey protein concentrate (WPC) solutions. Densities (r) were measured at concentrations of 0.05–0.40 w/w at temperatures of 20–35C. The results were expressed as a function of temperature and mass fraction (w). This function fit the data with deviations of less than 0.4%. Apparent viscosities (ha) for WPC solutions with...
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ABSTRACT: Edible coatings made from whey protein concentrate (WPC) and gellan gum (G) were investigated for their capacity to preserve the quality of Malus domestica cv Golab apples. WPC and gellan gum coatings at different concentrations plasticized with glycerol (Gly) were tested. Postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity ...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2012
ISSN: 0022-0302
DOI: 10.3168/jds.2012-5649