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Functional properties of buffalo whey proteins ii. whipping and emulsification properties



Functional properties of buffalo whey proteins ii. whipping and emulsification properties



Egyptian Journal of Food Science 15(2): 179-186



Buffalo whey proteins prepared by ultrafiltration (UF) and Carboxymethylcellulose (CMC) complex processes were investigated for whipping and emulsification properties and compared with those of cow whey proteins. The results indicated that buffalo whey proteins had generally higher whipping and emulsifying effects than cow's ones. However, buffalo whey proteins prepared by ultrafiltration showed more foaming and less foam stability than those prepared by CMC-complex process. While CMC process resulted in an increase of both emulsion capacity and emulsion stability than ultrafiltrated ones. The results indicated also that emulsion properties were markedly affected by pH.

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