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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

2

Strana od-do

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Název nakladatele

ETH Zurich

Místo vydání

Zurich

Místo konání akce

Zurich

Datum konání akce

15. 6. 2009

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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