EFFECT OF ENZYMATIC-HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN

被引：129

作者：

KUEHLER, CA ^{[1
]}

STINE, CM ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,EAST LANSING,MI 48823

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02899.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：379 / 382

页数：4

共 10 条

[1]

Demott B. J., 1972, Food Product Development, V6, P88

[2] WHIPPING PROPERTIES OF SPRAY-DRIED COMPLEXES FROM WHEY PROTEIN AND CARBOXYMETHYLCELLULOSE [J].

HANSEN, PMT ;

BLACK, DH .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :452-&

[3]

HOLSINGER VH, 1973, FOOD TECHNOL-CHICAGO, V27, P59

[4]

KUMETAT K., 1954, Dairy Industries, V19, P730

[5] FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATES [J].

MORR, CV ;

SWENSON, PE ;

RICHTER, RL .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :324-330

[6]

VERMA SC, 1966, CEREAL CHEM, V43, P28

[7] MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE [J].

WEBB, NB ;

IVEY, FJ ;

CRAIG, HB ;

JONES, VA ;

MONROE, RJ .

JOURNAL OF FOOD SCIENCE, 1970, 35 (04) :501-&

[8]

WIECHERS SG, 1952, MILK DAIRY J, V6, P127

[9] LACTALBUMIN AS A FOOD INGREDIENT [J].

WINGERD, WH .

JOURNAL OF DAIRY SCIENCE, 1971, 54 (08) :1234-+

[10]

1970, WHEY UTILIZATION C P

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