Premium
Gelling Properties of Whey Proteins After Enzymic Fat Hydrolysis
Author(s) -
Blecker C.,
Paquot M.,
Deroanne C.
Publication year - 2000
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.1365-2621.2000.tb16048.x
Subject(s) - food science , whey protein , chemistry , lipase , hydrolysis , water activity , milk protein , water holding capacity , chromatography , biochemistry , water content , enzyme , geotechnical engineering , engineering
The effect of residual fat hydrolysis upon the gelation of whey protein concentrate (WPC) was studied. Gelling properties of a commercial WPC and lipase‐treated WPC were evaluated on the basis of least concentration endpoint gelation, penetration test, texture profile analysis and water‐holding capacity. Heat treatment of lipase‐treated WPC led to gels with the highest hardness, springiness, cohesiveness and water retention. Such transformed WPC could be advantageously used to help improve texture in formulated meat, bakery, and confectionery products.