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The effects of whey processing on some functional properties and biological value of proteins



The effects of whey processing on some functional properties and biological value of proteins



Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol I: 263 (491)



Heat/acid coagulation of whey proteins decreased their solubility by >80%, induced changes in water absorbability, emulsion and foam capacities, reduced contents of S-amino acids, lysine and tyrosine, and reduced net protein utilization and protein efficiency ratio. Concentration of whey by evaporation decreased protein solubility by 25%, caused only minor changes in other functional properties, and considerably reduced contents of available lysine and S-amino acids.

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Accession: 002249653

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