The influence of whey processing on emulsifying properties of whey proteins.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022448" target="_blank" >RIV/60461373:22330/09:00022448 - 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 whey processing on emulsifying properties of whey proteins.
Original language description
The influence of drying and ultrafiltration, as common methods for whey processing, were characterised on emulsifying properties of whey proteins. The oil-in-water emulsions with various oil contents (10 ? 60 % w/w) and various protein concentrations were prepared using a rotor-stator mixer from native whey, reconstituted whey powder and reconstituted whey protein concentrate. The emulsifying properties were evaluated by determination of particle size distribution measured by laser diffraction and verified by microscoping observations. The oil droplets sizes increased both by increasing oil content and by decreasing content of proteins. It was possible to observe a significant increase of free oil at emulsions prepared from whey powders up to 40 % of oil content. Content of free oil was higher for reconstituted whey powder in comparison with whey protein concentrate. Further, the evaluation of the functional properties was completed by analysis of surface protein content. Whey protein
Czech name
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Czech description
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proccedings: The International Symposium on Food Rheology and Structure, ETH Zurich 2009
ISBN
978-3-905609-43-1
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
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Publisher name
ETH Zurich
Place of publication
Zurich
Event location
Zurich
Event date
Jun 15, 2009
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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