The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties
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چکیده
منابع مشابه
Influence of pH and protein concentration on rheological properties of whey protein dispersions
This experiment was carried out to study the flow properties of whey protein (WP) dispersions as influenced by pH and protein concentration. All WP dispersions showed shear thinning behaviour around the ambient temperature which was not affected by pH at low protein concentrations (10%). Consistency coefficient of the dispersions was significantly (P < 0.05) affected by pH while the flow behavi...
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Barley protein isolate (BPI) was extracted in 0.015 N NaOH in a 10:1 ratio solvent:flour and was precipitated by adjusting the pH to 4.5 and freeze-dried. The thermal properties of BPI were determined using modulated differential scanning calorimetry (MDSC). BPI with 4% moisture content exhibited a glass transition (Tg) with 140 C onset, 153 C middle, and 165 C end temperatures and a DCp of 0.4...
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Properties of Cast Films Made from Different Ratios of Whey Protein Isolate, Hydrolysed Whey Protein Isolate and Glycerol
Whey protein isolate (WPI)-based cast films are very brittle, due to several chain interactions caused by a large amount of different functional groups. In order to overcome film brittleness, plasticizers, like glycerol, are commonly used. As a result of adding plasticizers, the free volume between the polymer chains increases, leading to higher permeability values. The objective of this study ...
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the effect of enzymatic treatment time of microbial transglutaminase (mtgase) on the characteristics of whey protein isolate (wpi) films was investigated. results shown that the properties of mtgase-treated films were affected by increasing the enzymatic treatment time. enzymatic treatment at lower incubation time, i.e. for 1 h, significantly resulted in higher values of tensile strength (ts) a...
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ژورنال
عنوان ژورنال: CyTA - Journal of Food
سال: 2017
ISSN: 1947-6337,1947-6345
DOI: 10.1080/19476337.2017.1358766