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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.

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