Improvement of the Surface Functional Properties of<i>β</i>-Lactoglobulin and<i>α</i>-Lactalbumin by Heating in a Dry State

Ibrahim, Hisham R.; Kobayashi, Kunihiko; Kato, Akio

doi:10.1271/bbb.57.1549

Cited by 26 publications

(2 citation statements)

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“…However, only a few investigations on the foaming properties of dry-heated whey proteins have been reported. Some report that the effect of dry-heating on the foaming properties of WPI powder strongly depends on the dryheating conditions (time, temperature, a w ) (Radwan et al, 1993;. The effect of dry-heating of β-lg powder with sugars on foam stability depends also on the sugar nature (Medrano et al, 2009;Corzo-Martínez et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Audebert

Beaufils²,

Lechevalier-Datin

et al. 2019

Journal of Food Engineering

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HAL is a multidisciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés. Distributed under a Creative Commons Attribution-NonCommercial-NoDerivatives| 4.0 International License

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Section: Introductionmentioning

confidence: 99%

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Audebert

Beaufils²,

Lechevalier-Datin

et al. 2019

Journal of Food Engineering

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“…(FARREL et al, 2002). Alguns efeitos indesejáveis podem surgir, como a perda de solubilidade, porém, um tratamento controlado pode também originar efeitos desejáveis, tais como uma melhora nas propriedades funcionais de superfície (espumante e emulsificantes) (IBRAHIM; KOBAYASHY; KATO, 1993).…”

Section: Introductionunclassified

Efeitos da radiação gama na 'beta'-lactoglobulina

Urrejola¹

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Effect of sodium triphosphate on particle size of heat‐induced whey protein concentrate aggregates

Liu

Cheng

Zhao

et al. 2018

Food Science & Nutrition

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Thermal treatment has been utilized to improve the functional properties of proteins for many years. In this study, we aimed to investigate the effect of sodium triphosphate (Na5P3O10) on particle size and size distribution of heat‐induced whey protein concentrate (WPC) aggregates under different processing conditions. The results showed that high Na5P3O10 level (>0.5%, w/w), long heating time (>15 min), and alkaline condition (pH 8–8.5) facilitated formation of large particles (>10 μm). The WPC aggregates with small‐to‐medium particle size (1–3 μm) that are suitable to be applied as a fat replacer were obtained by heating the WPC solution (8%, w/v) containing 0.4% (w/w) Na5P3O10 at 85°C for 5 min. We conclude that thermal treatment of whey protein concentrate added with Na5P3O10 can obtain whey protein products with different particle sizes for certain applications.

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Improvement of the Surface Functional Properties ofβ-Lactoglobulin andα-Lactalbumin by Heating in a Dry State

Cited by 26 publications

References 4 publications

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Efeitos da radiação gama na 'beta'-lactoglobulina

Effect of sodium triphosphate on particle size of heat‐induced whey protein concentrate aggregates

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