Changes in some physicochemical and functional properties of whey protein concentrate and sodium caseinate during storage
2001
Szpendowski, J. | Panfil-Kuncewicz, H. | Staniewski, B. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Dairy Science and Technology Development)
The protein concentrates were stored for 6 months in five-layer paper bags with polyethylene liner at 20 deg C and 75 percent relative humidity. It was found that during storage the moisture of the protein concentrates increased, the content of protein, lactose, fat and mineral compounds decreased, and the content of non-protein nitrogen increased. It was shown that in the conditions of storage the solubility, water absorption capacity and viscosity of the whey protein concentrate decreased and the solubility of sodium caseinate increased at simultaneous decrease in the viscosity and water absorption capacity. Bulk density, acidity, lipophylic and foaming properties of the examined protein concentrates were found not to be influenced by storage. The packing with polyethylene foil, in which the concentrates was stored, was not a sufficient barrier for protecting against water
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