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Emulsifying Properties of Lipid‐Reduced, and Calcium‐Reduced Whey Protein Concentrates
Author(s) -
KARLESKIND D.,
LAYE I.,
MORR C.V.,
SCHENZ T.W.
Publication year - 1996
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.1365-2621.1996.tb14724.x
Subject(s) - creaming , whey protein , chemistry , emulsion , calcium , food science , chromatography , solubility , whey protein isolate , biochemistry , organic chemistry
Emulsifying properties of six experimental and three commercial control, lipid‐reduced, and calcium‐reduced whey protein concentrates (WPC) were evaluated on the basis of mean droplet size and creaming intensity in model emulsions. Mean droplet sizes ranged from 225 to 395 nm. Model emulsions made with a commercial control (WPC F), experimental lipid‐reduced (WPC MF. 1, MF. 45), commercial lipid‐reduced (WPC E), and experimental calcium and lipid‐reduced (WPC B) samples had low stabilities. Emulsion stabilities of the WPC most strongly correlated with protein solubility and fatty acid compositions, but did not correlate with mean droplet size.