Texture profile in processed cheese: influence of the use of milk protein concentrates and whey protein concentrates
| Autor: | Alisson Borges Souza, Luiz Carlos Gonçalves Costa Júnior, Ítalo Tuler Perrone, Rodrigo Stephani, Débora de Freitas Almeida |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Revista do Instituto de Latícinios Cândido Tostes, Vol 69, Iss 3, Pp 181-192 (2014) |
| Druh dokumentu: | article |
| ISSN: | 2238-6416 0100-3674 |
| DOI: | 10.14295/2238-6416.v69i3.279 |
| Popis: | The techno-functional properties of proteins related with the molecular characteristics are facilitated by partial unfolding of structures. From these interactions, the medium pH is presented as a major interferer in intensity and type of reaction that takes place. The intensity of denaturation and interaction of different proteins occur in different forms and intensity accordingly to the pH value of the medium in which they are located. This study aimed to verify the influence of interactions between whey protein concentrate/milk protein concentrate on the evolution of the texture profile of processed cheese at different pH values. We have analyzed samples of commercial whey protein concentrate (WPC) and milk protein concentrate (MPC) using 112.5g/kg processed cheese. The results were interpreted in terms of texture profile. It was also possible to optimize the different proportions of WPC and MPC, and pH value change the parameters of texture for creamy processed cheese and the pH was also an influencing factor in this optimization. |
| Databáze: | Directory of Open Access Journals |
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