TY - JOUR
T1 - Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates
AU - ALTHOUSE, P. J.
AU - DINAKAR, P.
AU - KILARA, A.
PY - 1995/9
Y1 - 1995/9
N2 - Whey protein isolate (WPI) was modified to enhance foaming characteristics by controlled hydrolysis using proteolytic enzymes. Alcalase, acid fungal protease, chymotrypsin, pepsin and trypsin were used to hydrolyze 5% rehydrated WPI. Decree of hydrolvsis was estimated by freezing point depression and terminated at 2.5 to 3% by heating or pH adjustment. Controls were treated under similar conditions but without enzymes. Hydrolysates were separated into permeate and retentate by ultrafiltration and concentrated by reverse osmosis before freeze drying. Foam capacity, stability and surface tension of hydrolysates were measured. Permeate from Alcalase exhibited the best foaming characteristics, comparable to egg white.
AB - Whey protein isolate (WPI) was modified to enhance foaming characteristics by controlled hydrolysis using proteolytic enzymes. Alcalase, acid fungal protease, chymotrypsin, pepsin and trypsin were used to hydrolyze 5% rehydrated WPI. Decree of hydrolvsis was estimated by freezing point depression and terminated at 2.5 to 3% by heating or pH adjustment. Controls were treated under similar conditions but without enzymes. Hydrolysates were separated into permeate and retentate by ultrafiltration and concentrated by reverse osmosis before freeze drying. Foam capacity, stability and surface tension of hydrolysates were measured. Permeate from Alcalase exhibited the best foaming characteristics, comparable to egg white.
UR - https://www.scopus.com/pages/publications/84986517161
UR - https://www.scopus.com/inward/citedby.url?scp=84986517161&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1995.tb06303.x
DO - 10.1111/j.1365-2621.1995.tb06303.x
M3 - Article
AN - SCOPUS:84986517161
SN - 0022-1147
VL - 60
SP - 1110
EP - 1112
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -