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Functional properties of heat denatured whey proteins ii. emulsification and foaming properties



Functional properties of heat denatured whey proteins ii. emulsification and foaming properties



Milchwissenschaft 40(7): 391-393



Recovery of whey proteins by heat precipitation followed by solubilization of the whey protein concentrate (WPC) at pH 7.0 into the whey protein isolate (WPI) resulted in the conversion of .beta.-lactoglobulin from the dimer form in the whey to the monomer in the WPI. An optimal emulsifying activity index value of 164.80 m2g-1 was obtained at pH 6.31 and a protein concentration of 1.08%. The optimal foaming capacity value (9.97 cm3) was obtained at pH 7.15 and at a protein concentration of 1.07% while an optimal foam stability value of 1.60 min cm-3 was obtained for a combination of pH 6.81 and protein concentration of 1.31%.

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Accession: 005493074

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