Foam properties and nutritional values of milk lactalbumin in preparation of angel cake
2000
Legowo, A.M. | Soepardie | Pramono, Y.B. (Universitas Diponegoro, Semarang (Indonesia). Fakultas Peternakan)
Foam properties and nutritional values of lactalbumin, a predominant protein in milk whey, have been determined and evaluated. Foam properties consisted of foam ability, foam stability, dough-expanding ability; where as nutritional values were indicated by in vitro protein digestibility, protein efficiency ratio, and weight loss of rats during in vitro treatments. Foam ability of the mixtures of lactalbumin and glucose was the lowest (381.15 percent) and significantly different (P0.01) compared to that of lactalbumin, ovalbumin and mixtures of lactalbumin and ovalbumin. Foam stability of the mixtures of lactalbumin and ovalbumin (90.67 percent) was the highest and significantly different (P0.01) with that of lactalbumin, ovalbumin, and mixtures of lactalbumin and glucose. Dough-expanding ability for the mixtures of lactalbumin and glucose (136.58 percent) was the lowest and significantly different (P0.01) from that of other treatments. Protein digestibility of the mixtures of lactalbumin and glucose at 80 deg. C and 100 deg. C were the lowest and significantly different (P0.01) from that of other treatments. Protein digestibility of the mixtures of lactalbumin and glucose at 80 deg. C and 100 deg. C were the lowest and significantly different (P0.05) compared to that of other treatments. The PER of lactalbumin-containing angel cake was same with that of egg white-containing angel cake. Weight loss of rats during fasting and consuming lactalbumin-containing angel cake was same with that of during fasting and consuming egg white-containing angel cake. It was suggested that the low values of foam ability, dough-expanding ability, and protein digestibility resulted from the browning reaction of Maillard. Utilization of lactalbumin in angel cake resulted in high nutritional value, expressed as PER of 2.4
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