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Functional Properties of Whey‐Potato Protein Composite Blends in a Model System
Author(s) -
JACKMAN ROBERT L.,
YADA RICKEY Y.
Publication year - 1988
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.1365-2621.1988.tb09292.x
Subject(s) - whey protein , solubility , chemistry , composite number , food science , thermal stability , chromatography , materials science , organic chemistry , composite material
Potato protein from cv. Simcoe was combined with protein from acid whey in various proportions. Several functional properties of composites were determined over the pH range 4 to 8. pH, the proportion of potato protein, and their interaction significantly (p< 0.001) affected protein functionality. Addition of potato protein to whey significantly (p<0.05) reduced solubility of composites at pH 4 and 5 and thermal stability at each pH. Maximum thermocoagulation of proteins increased eightfold in magnitude and shifted from pH 4 to 6 with increasing potato protein. Emulsification and foaming properties generally improved as pH increased and the proportion of potato protein decreased. Protein solubility was significantly (p<0.001) correlated with other functional properties.