TY - JOUR
T1 - Foaming and emulsifying properties of whey protein concentrates as affected by lipid composition
AU - Vaghela, M. N.
AU - Kilara, A.
PY - 1996
Y1 - 1996
N2 - Freeze-dried WPC, containing 35 and 75% protein were manufactured by pretreating whey with calcium chloride and heat. These and commercial WPC were subjected to proximate analysis and lipid classes, phospholipid classes, free fatty acids (FFA), and monoacylglycerols (MAG) composition were determined. Solubility, thermal, foaming, and emulsifying properties of the WPC were studied. Pretreatment increased calcium and phosphorus contents and decreased the contents of all other minerals. The pretreatment had no effect on solubility, denaturation enthalpy, and onset temperature of denaturation of WPC. These values were comparable to those of commercial WPC. Foaming capacity and emulsion stability were unaffected, but foam stability increased and emulsifying capacity decreased due to pretreatment. Overall, total lipids and lipid class contents of experimental WPC were too low to affect surface properties of WPC.
AB - Freeze-dried WPC, containing 35 and 75% protein were manufactured by pretreating whey with calcium chloride and heat. These and commercial WPC were subjected to proximate analysis and lipid classes, phospholipid classes, free fatty acids (FFA), and monoacylglycerols (MAG) composition were determined. Solubility, thermal, foaming, and emulsifying properties of the WPC were studied. Pretreatment increased calcium and phosphorus contents and decreased the contents of all other minerals. The pretreatment had no effect on solubility, denaturation enthalpy, and onset temperature of denaturation of WPC. These values were comparable to those of commercial WPC. Foaming capacity and emulsion stability were unaffected, but foam stability increased and emulsifying capacity decreased due to pretreatment. Overall, total lipids and lipid class contents of experimental WPC were too low to affect surface properties of WPC.
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U2 - 10.1111/j.1365-2621.1996.tb14175.x
DO - 10.1111/j.1365-2621.1996.tb14175.x
M3 - Article
AN - SCOPUS:0001255202
SN - 0022-1147
VL - 61
SP - 275
EP - 280
JO - Journal of Food Science
JF - Journal of Food Science
IS - 2
ER -