کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10981003 1108074 2012 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Functional properties of whey proteins microparticulated at low pH
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Functional properties of whey proteins microparticulated at low pH
چکیده انگلیسی
The main aim of the study was to assess the effect of microparticulation at low pH on the functionality of heat-denatured whey proteins (WP). Spray-dried, microparticulated WP (MWP) powders were produced from 7% (wt/wt) WP dispersions at pH 3, acidified with citric or lactic acid, and microfluidized with or without heat denaturation. Nonmicroparticulated, spray-dried powders produced at neutral pH or pH 3 served as controls. The powders were examined for their functional and physicochemical properties. Denatured MWP had an approximately 2 orders of magnitude reduction in particle size compared with those produced at neutral pH, with high colloidal stability indicated by substantially improved solubility. The detection of monomeric forms of WP in PAGE also confirmed the particle size reduction. Microparticulated WP exhibited enhanced heat stability, as indicated by thermograms, along with better emulsifying properties compared with those produced at neutral pH. However, MWP powders created weaker heat-induced gels at neutral pH compared with controls. However, they created comparatively strong cold acid-set gels. At low pH, a combination of heat and high hydrodynamic pressure produced WP micro-aggregates with improved colloidal stability that affects other functionalities.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 95, Issue 4, April 2012, Pages 1667-1679
نویسندگان
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