کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8979313 1107121 2005 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration
چکیده انگلیسی
The effects of pH and heat treatment of cheese whey on protein solubility (PS) at pH 4.6 and on emulsifying properties of whey protein concentrate (WPC) were studied by response surface methodology (RSM). PS followed a quadratic relationship with pH and a linear relationship with heat treatment. Highest values for PS were found between pH 6.0 and 6.6 with heat treatment at 68 °C for 2 min, and maximum solubility was reached at pH 6.3. Heat treatment strongly decreased protein solubility throughout the entire pH range. The emulsifying properties were notably benefited by raising the pH from 6 to 7, best values being shown at pH 7 with a heat treatment of 70 °C for 2 min. The effect of heat treatment on the emulsifying properties was dependent on the pH level. At about pH 7, the heat treatment adversely affected the emulsifying properties, probably due to excessive protein denaturation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 15, Issue 4, April 2005, Pages 325-332
نویسندگان
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