Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
- Autores: Bannikova A.V1, Evdokimov I.A1
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Afiliações:
- Edição: Nº 2 (2015)
- Páginas: 42-44
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328128
- ID: 328128
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Resumo
Analysis of functional and technological properties of whey proteins depending on pH conditions, concentration and type of treatment was conducted. The experimental data yielded the parameters of certain conditions for the required function of whey proteins in the food system. Serum albumin recorded stability of the secondary conformation following application of high pressure. This study can be a basis for further development of a wide range of functional foods and ingredients which include whey protein products.
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Bibliografia
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