Studies on Available Utilization of Whey Proteins Part V. Role of Ca2+ on Heat Aggregation of Whey Protein Isolate.
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چکیده
منابع مشابه
Ca2+-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...
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The interactions of proteins during the heat treatment of whey-protein-isolate (WPI)-based oil-in-water emulsions with and without added hydroxylated lecithin were studied by examining the changes in droplet size distribution and the quantity and type of adsorbed and unadsorbed proteins. Heat treatment at 90 degrees C of WPI emulsions resulted in an increase in total adsorbed protein; unadsorbe...
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15 صفحه اولEffect 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...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 1995
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.42.769