کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7599042 1492141 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Stability of whey protein hydrolysate powders: Effects of relative humidity and temperature
ترجمه فارسی عنوان
پایداری پودر هیدرولیزات پروتئین آب پنیر: اثرات رطوبت نسبی و دما
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Whey protein hydrolysate (WPH) is now considered as an important and special dairy protein ingredient for its nutritional and functional properties. The objectives of the present study were to investigate the effect of environmental relative humidity (RH) and storage temperature on the physicochemical stability of three WPH powders with hydrolysis degrees (DH) of 5.2%, 8.8% and 14.9%, respectively. The water sorption isotherms of the three WPH powders fitted the Guggenheim-Andersson-DeBoer model well. An increase in water content leaded to a decrease in glass transition temperature (Tg), following a linear Tg vs log water content relationship. Moreover, an increase in DH caused the decrease in Tg at the same water content. Changes in microstructure and colour occurred significantly when the WPH powders were stored at high environmental RH or temperature, especially for those with high DH.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 457-462
نویسندگان
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