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Characterization of the Composition, Physicochemical and Functional Properties of Acid Whey Protein Concentrates
Author(s) -
LIAO S. Y.,
MANGINO M. E.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14269.x
Subject(s) - whey protein , chemistry , emulsion , whey protein isolate , solubility , food science , heptane , chromatography , composition (language) , biochemistry , organic chemistry , linguistics , philosophy
Membrane‐processed acid whey protein concentrates were studied for their foaming and emulsifying properties in dilute whey protein solutions and in a 30% fat emulsion. Among the compositional factors and physicochemical characters which significantly correlated with foaming and emulsifying properties were protein hydrophobicity, solubility, free‐sulfhydryl content, phosphorus and β‐lactoglobulin concentration. Heptane binding was negatively correlated with foam overrun and foam stability of whey protein solutions, whereas, exposed hydrophobicity was positively correlated with overrun in the whipped topping.