Viscoelastic characteristics of whey protein systems at neutral pH
نویسندگان
چکیده
منابع مشابه
Whey Protein Characteristics
As part of a growing health and wellness trend, food and beverage manufacturers are boosting the protein content of products. Many food and beverage manufacturers use whey proteins as the protein source of choice for product innovation. Expanded utilization of these ingredients holds great potential for creating even more new formulation possibilities through improvements in whey quality and pe...
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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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SI nuclease is a single-strand-specific endonuclease that degrades DNA and RNA to nucleoside 5'-monophosphates. It has an acid pH optimum (4.0-4.5) and requires Zn2+ or Co2+ for maximal activity (1). This enzyme is widely used in DNA manipulation, mainly for the characterization of mRNAs (SI-mapping) (2) and the study of the tertiary structure of DNA (3, 4). A distinct disadvantage of the SI nu...
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The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the sampl...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 1994
ISSN: 0268-005X
DOI: 10.1016/s0268-005x(09)80340-8