کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190236 963527 2007 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of heat treatment and droplet size on the oxidative stability of whey protein emulsions
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effect of heat treatment and droplet size on the oxidative stability of whey protein emulsions
چکیده انگلیسی

The present paper examines whether certain processing factors may influence the oxidative stability of whey protein oil-in-water emulsions, which are structurally close to innovative industrial products (e.g. “fresh-cheese” and “non-dairy cream” types).We first checked whether the thermally induced whey protein denaturation might correlate with oxidative changes, in whey protein emulsions prepared with heat pre-treatment at varying temperatures (40–85 °C). The results showed that an increase of whey protein denaturation (in particular at >60 °C temperatures) was associated with a decrease of emulsion oxidative sensitivity, in terms of conjugated diene hydroperoxides production.In model whey protein emulsions prepared at 70 °C under varying homogenisation pressures (30–600 bars), any effect of the droplet size on the oxidative changes was subsequently investigated. The measurements of conjugated dienes or TBARs did not reveal a clear trend of changes for either of these oxidative indicators with emulsion droplet size.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 105, Issue 1, 2007, Pages 94–100
نویسندگان
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