کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8499697 | 1553645 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Addition of proline-rich whey peptides during dehydration increases solubility of rehydrated milk protein concentrates
ترجمه فارسی عنوان
اضافه کردن پپتید های آب پنیر غنی پرولن در هنگام کم آبی، باعث افزایش حلالیت غلظت پروتئین شیر می شود
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Protein solubility of milk protein concentrate (80% protein; MPC80) is compromised by condition-dependent processing and storage due to both physical and chemical self-association of caseins. Solubility of MPC80 was studied following storage at 4 °C to selectively focus on efficacy of adding the whey-proline rich peptide hydrolysate, 'DISSPEP', in regulating physical protein aggregation processes. A range of concentrations of total solids [5% (control), 50%, 90%, w/w], DISSPEP [0% (control), 5%, 10%, 25% of solids substituted], storage and rehydration pH (6.0, 6.5, 7.5) and storage time [0 (control), 7, 14 days], were examined. Relative to controls, the addition of DISSPEP generally improved MPC80 protein solubility by factors of 50-600%, dependent on storage time and pH. DISSPEP was particularly effective for rehydrating MPC80 following concentration and drying to 50%-90% solids, respectively. The results suggest potential industrial usefulness of DISSPEP for improving solubility of MPCs, particularly at low temperatures.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 85, October 2018, Pages 137-143
Journal: International Dairy Journal - Volume 85, October 2018, Pages 137-143
نویسندگان
Marcela Torres-Hernandez, Kate Howell, Louise E. Bennett,