Gelling properties of whey proteins after enzymic fat hydrolysis

被引：7

作者：

Blecker, C

Paquot, M

Deroanne, C

机构：

[1] Fac Univ Sci Agron Gembloux, Unite Technol Ind Agroalimentaires Gembloux, B-5030 Gembloux, Belgium

[2] Fac Univ Sci Agron Gembloux, Unite Chim Biol Ind, B-5030 Gembloux, Belgium

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 04期

关键词：

WPC; lipase; functional properties; gelation; texture;

D O I：

10.1111/j.1365-2621.2000.tb16048.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The effect of residual fat hydrolysis upon the gelation of whey protein concentrate (WPC) was studied. Gelling properties of a commercial WPC and lipase-treated WPC were evaluated on the basis of least concentration endpoint gelation, penetration test, texture profile analysis and water-holding capacity. Heat treatment of lipase-treated WPC led to gels with the highest hardness, springiness, cohesiveness and water retention. Such transformed WPC could be advantageously used to help improve texture in formulated meat, bakery, and confectionery products.

引用

页码：561 / 563

页数：3

共 32 条

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