Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
- 作者: Bannikova A.V1, Evdokimov I.A1
-
隶属关系:
- 期: 编号 2 (2015)
- 页面: 42-44
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328128
- ID: 328128
如何引用文章
开放存取
##reader.subscriptionAccessGranted##
详细
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.
关键词
全文:
参考
- Евдокимов И.А., Володин Д.Н., Михнева В.А., Золоторева М.С., Головкина М.В., Клепкер В.М., Анисимов Г.С. Творог и творожные изделия с молочной сывороткой и ее компонентами // Молочная промышленность. 2011. № 11. С. 62-63.
- Храмцов А.Г., Василисин С.В. Справочник мастера по промышленной переработке молочной сыворотки. - М.: Легкая и пищевая промышленность, 1983. - 172 с.
- Dumay E.M., Kalichevsky M.T. & Cheftel J.C. High-pressure unfolding and aggregation of a-lactoglobulin and the baroprotective effects of sucrose // Journal of Agricultural and Food Chemistry. - 1994. - 42. - Pp. 1861-1868.
- Foegeding E.A., Davis J.P., Doucet D., McGuffey M.K. Advances in modifying and understanding whey protein functionality. Trends in Food Science & Technology. - 2002. - 13 (5). - Pp. 151-159.
- George P., Kasapis S., Bannikova A., Mantri N., Palmer M., Meurer B., Lundin L. Effect of high hydrostatic pressure on the structural properties and bioactivity of immunoglobulins extracted from whey protein // Food Hydrocolloids. - 2013. - 32. - Pp. 286-293.
- Patel H.A., Singh H., Havea P., Considine T. & Creamer L.K. Pressure-induced unfolding and aggregation of the proteins in whey protein concentrate solutions // Journal of Agricultural and Food Chemistry. -2005. - 53. - Pp. 9590-9601.
- Mahon D.I., Brown R.I. Composition, structure and integrity of casein micelles: A Review // Journal of Dairy Science. - 1984. - V. 67. -№ 3. - Pp. 499-512.
- Savadkoohi S., Bannikova A., Kasapis S., Adhikari B. Structural behaviour in condensed bovine serum albumin systems following application of high pressure // Food Chemistry. -2014. - 150. - Pp. 469-476.
- Smithers G.W. Whey and whey proteins from ‘gutter-to-gold’ // International Dairy Journal. -2008. - 18. - Pp. 695-704.
- Wit J.N. Nutritional and Functional Characteristics of Whey Proteins in Food Products //Journal of Dairy Science. - 1999. -81. - Pp. 597-608.
补充文件
