CHANGES IN THE FUNCTIONALITY OF DRY WHEY PROTEIN CONCENTRATE DURING STORAGE.
Author(s) : HSU K. H., FENNEMA O.
Type of article: Article
Summary
VARIOUS FUNCTIONAL PROPERTIES (PROTEIN SOLUBILITY, FOAM STABILITY, EMULSIFYING CAPABILITY) AND DEVELOPMENT OF BROWNING OF DRY WHEY PROTEIN CONCENTRATE CONTAINING 52% PROTEIN WERE MONITORED DURING 6 MONTHS AT TEMPERATURES RANGING FROM 233 TO 313 K (-40 TO 40 DEG C) AND WATER ACTIVITIES RANGING FROM .15 TO .41. OF THE PRODUCT ATTRIBUTES STUDIED, INCREASES IN BROWNING WERE MOST IMPORTANT. OF THE STORAGE VARIABLES STUDIED, STORAGE TEMPERATURE AND TIME WERE MOST IMPORTANT AND WATER ACTIVITY WAS OFSECONDARY IMPORTANCE.
Details
- Original title: CHANGES IN THE FUNCTIONALITY OF DRY WHEY PROTEIN CONCENTRATE DURING STORAGE.
- Record ID : 1990-0214
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 72 - n. 4
- Publication date: 1989/04
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Casein; Milk; Chilling; Protein; Whey; Freezing; Concentration; Water activity
-
EFFECT OF HEATING, COOLING, AND STORING MILK ON...
- Author(s) : DZUREC D. J. Jr, ZALL R. R.
- Date : 1985/02
- Languages : English
View record
-
Effects of low temperature on viscosity and gel...
- Author(s) : JELEN P., HOSTIN S., JESCHKE J., KERR G.
- Date : 1992/08/25
- Languages : English
View record
-
Use of Osmodehydrofrozen fruit cubes in yogurt.
- Author(s) : GIANGIACOMO R., TORREGGIANI D., ERBA M. L., MESSINA G.
- Date : 1994
- Languages : English
- Source: Ital. J. Food Sci. - vol. 6 - n. 3
View record
-
VARIATION IN THE PROTEIN COMPOSITION OF BOVINE ...
- Author(s) : DAVIES D. T., LAW A. J. R.
- Date : 1983
- Languages : English
View record
-
PROTEIN STABILITY OF FROZEN MILK AS INFLUENCED ...
- Author(s) : KOSCHAK M. S.
- Date : 1981
- Languages : English
View record