Characteristics of selected functional properties of whey protein concentrates with different protein content
2002
Zulewska, J. | Smietana, Z. | Chmura, S. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Dairy Science and Technology Development)
Protein was the component which diversified the powders. Different protein content influenced on the ratio between selected components of dry matter, especially of lactose being the second component of the investigated preparations in terms of the content. The ability of fat absorption increased along with increasing protein content. There was no correlation between the protein content and emulsifying capacity. All investigated powders showed ability to form stable emulsions. The performer studies showed that the whey protein concentrates possesed good foaming properties which are affected to a great extent by the protein concentration in the solution
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