| Autor: |
Hollar, C.M., Parris, N., Hsieh, A., Cockley, K.D. |
| Zdroj: |
Journal of Dairy Science; February 1995, Vol. 78 Issue: 2 p260-267, 8p |
| Abstrakt: |
Whey protein concentrate (65% protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71°C for up to 120min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional product. Addition of low heat NDM to a whey protein concentrate mixture to yield 35% TS resulted in 6 and 20% denaturation after 120min and 27 and 83% in the whey protein concentrate mixture (16% TS) at 66 and 71°C, respectively. The effects of Ca and pH on whey protein denaturation and aggregation (66°C) were also studied. A whey protein concentrate mixture (16% TS) dialyzed against simulated milk ultrafiltrate containing 0 to 9mMCa and heated (66°C); the mixture was progressively more denatured and formed less soluble aggregate and more insoluble precipitate as the Ca increased. When the whey protein concentrate mixture (16% TS) was heated (66°C) at increasing pH (5.8 to 7.0), whey protein denaturation and insoluble precipitate increased. The α-LA denatured more extensively than β-LG at 66 and 71°C. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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