The influence of pH and hydrolysis degree on foaming properties of enzymatic WPC hydrolysates.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00016186" target="_blank" >RIV/60461373:22330/05:00016186 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The influence of pH and hydrolysis degree on foaming properties of enzymatic WPC hydrolysates.

Original language description

The difference between foaming properties of hydrolysates with and without adjustment of pH after thermal inactivation of hydrolysis was studied. Spray dried whey protein concentrate was treated with three commercially available proteases: Alcalase, Flavourzyme and Protamex at optimal conditions. Foams were prepared immediately after hydrolysis and thermal inactivation of enzyme. Two foams were made from each hydrolysate: one from hydrolysate without adjustment of pH; one from hydrolysate with adjustment of pH (6,54). Foamability of all hydrolysates was almost same as foamability of unhydrolysed whey protein, no matter if with adjusted or without adjusted pH. In contrast, stability of foams was strongly influenced by hydrolysis. Adjustment of pH had either no significant effect on foam stability (Protamex, Alcalase) or even negative effect in the case of foams processed from Flavourzyme hydrolysates. In relation to the total foam quality prepared from hydrolysates, if no influence of e

Czech name

Vliv pH a stupně hydrolýzy na pěnící vlastnosti enzymatických hydrolyzátů koncentrátu syrovátkových proteinů.

Czech description

The difference between foaming properties of hydrolysates with and without adjustment of pH after thermal inactivation of hydrolysis was studied. Spray dried whey protein concentrate was treated with three commercially available proteases: Alcalase, Flavourzyme and Protamex at optimal conditions. Foams were prepared immediately after hydrolysis and thermal inactivation of enzyme. Two foams were made from each hydrolysate: one from hydrolysate without adjustment of pH; one from hydrolysate with adjustment of pH (6,54). Foamability of all hydrolysates was almost same as foamability of unhydrolysed whey protein, no matter if with adjusted or without adjusted pH. In contrast, stability of foams was strongly influenced by hydrolysis. Adjustment of pH had either no significant effect on foam stability (Protamex, Alcalase) or even negative effect in the case of foams processed from Flavourzyme hydrolysates. In relation to the total foam quality prepared from hydrolysates, if no influence of e

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Celostátní přehlídky sýrů 2005. Výsledky přehlídek a sborník přednášek semináře Mléko a sýry 2005

ISBN

80-86238-48-2

ISSN

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e-ISSN

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Number of pages

5

Pages from-to

114-118

Publisher name

VŠCHT Praha

Place of publication

Praha

Event location

Praha

Event date

Jan 20, 2005

Type of event by nationality

CST - Celostátní akce

UT code for WoS article

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