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Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
whey proteins pectins dynamic light scattering &xi -potential emulsion
2014/3/10
The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were e...
Depletion of Whey Proteins and Calcium by Microfiltrationof Acidified Skim Milk Prior to Cheese Making
calcium composition microfiltration whey protein
2008/3/31
Pasteurized skim milk was microfiltered (0.2-µm membrane) on a system equipped to provide uniform transmembrane pressure of 262 kPa (inlet:outlet pressure differential of 138 kPa, and crossflow ...
The Emulsifying Properties of Hydrolyzates of Whey Proteins
emulsions whey proteins peptides emulsion stability
2008/3/28
A commercial range of hydrolyzates of whey proteins with degrees of hydrolysis ranging from 8 to 45% was used to make emulsions with soybean oil (3% wt/wt); the range of the hydrolyzate concentrations...
The Ability of Phosphates or -Carrageenan to Coagulate Whey Proteins and the Possible Uses of Such Coagula in Cheese Manufacture
whey protein coagulation cheese yield phosphates -carrageenan
2008/3/28
A method is postulated for manufacturing cheese in which whey proteins are coagulated by food-grade phosphates or anionic polyelectrolytes and the aggregates are incorporated into casein coagula produ...
Incorporation of Native and Denatured Whey Proteins into Cheese Curd for Manufacture of Reduced Fat, Havarti-type Cheese
cheese whey proteins native protein denatured protein
2008/3/28
Undenatured and heat-denatured whey proteins were incorporated into Havarti-type cheese by manufacturing cheese from ultrafiltered milk that had been heated to 72°C for 17 s or 85°C for 17 s. Traditio...
Chymosin Activity Against s1-Casein in Model Systems: Influence of Whey Proteins
whey proteins chymosin s1-casein inhibition
2008/3/27
The influence of native or heat-denatured -lactalbumin (LA) and ß-lactoglobulin (LG) on chymosin activity against s1-casein (CN) inbuffered and simulated milk ultrafiltrate model systems was eva...
Factors Affecting the Denaturation and Aggregation of Whey Proteins in Heated Whey Protein Concentrate Mixtures
denaturation whey protein concentrate nonfat dry milk
2008/3/22
Whey protein concentrate (65% protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71°C for up to 120 min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional ...
Microencapsulating Properties of Whey Proteins. 2. Combination of Whey Proteins with Carbohydrates
anhydrous milk fat carbohydrates microencapsulation whey proteins
2008/3/18
Anhydrous milk fat was effectively microencapsulated by spray drying in wall systems consisting of combinations of whey protein with with carbohydrates lacking surface-active properties. Whey proteins...
Microencapsulating Properties of Whey Proteins. 1. Microencapsulation of Anhydrous Milk Fat
anhydrous milk fat milk fat microencapsulation whey proteins
2008/3/18
Anhydrous milk fat was microencapsulated in whey protein concentrates and a whey protein isolate by spray drying. The effects of microencapsulating agent type and concentration (10 to 30% wt/wt) and o...
Analysis of Whey Proteins by Capillary Electrophoresis Using Buffer-Containing Polymeric Additives
capillary electrophoresis whey proteins protein analysis
2008/3/18
This paper shows the possibilities of capillary electrophoresis for analysis of the major whey proteins (ß-lactoglobulin A, ß-lactoglobulin B, -lactalbumin, and BSA) in standard samples an...
Influence of Alcalase and transglutaminase on immunoreactivity of cow milk whey proteins
whey proteins immunoreactivity Alcalase transglutaminase
2014/3/3
The aim of the research was to determine the changes in the immunoreactivity of whey protein concentrate (WPC) modified by two enzymes: proteinase, Alcalase 2.4L FG (Novo Nordisk), and cross-linked tr...