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Functional properties of whey protein concentrates and their use in meat processing. I. Evaluation of functional properties



Functional properties of whey protein concentrates and their use in meat processing. I. Evaluation of functional properties



Viandes et Produits Carnes 6(1): 13-19



Studies were conducted on functional properties of 2 types of whey protein concentrate with either 30-40% protein (6 commercial preparations) or 60-65% protein (5 commercial preparations). The proteins were evaluated in water, 2% NaCl solution or 2% NaCl/0.3% polyphosphate solution. Data are given for composition of the concentrates, their pH, solubility in the media under test, flocculation, water retention and consistency of gels. Characteristics varied widely within the 2 types.

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Accession: 001372632

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