Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration

Lieske, B.; Konrad, G.

doi:10.1016/0958-6946(94)00049-2

Cited by 41 publications

(21 citation statements)

References 28 publications

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“…Hydrolysis of whey protein generally resulted in increased foam-forming ability of the hydrolysates compared to the parental proteins (Britten et al, 1994;Ludwig et al, 1995;Lieske and Konrad, 1996;Caessens et al, 1999).…”

Section: Foaming Propertiesmentioning

confidence: 96%

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

Jambrak

Mason

Lelas

et al. 2008

Journal of Food Engineering

445

223

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Section: Foaming Propertiesmentioning

confidence: 96%

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

Jambrak

Mason

Lelas

et al. 2008

Journal of Food Engineering

445

223

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“…Enzymatic hydrolysis of whey proteins and casein caused an increase in the foam volume initially and then a decrease with time. Hydrolysis of whey protein generally resulted in increased foam-forming ability of the hydrolysates compared to the parental proteins (Britten et al 1994;Ludwig et al 1995;Lieske and Konrad 1996;Caessens et al 1999). In case of WPC treated with papain no significant difference was found in foam volume at 5 % (35.3 ml/g) and 10 % DH (35 ml/g), while in case of casein gradual decrease in foam volume with increase in hydrolysis time was found.…”

Section: Effect Of Enzymatic Modification Of Whey and Casein Protein mentioning

confidence: 98%

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

et al. 2015

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Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p≤0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein -starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.

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“…Caseins and whey are some of the important protein substrates available in nature. Whey proteins generate a significant increase in foam formation and stable foam structure that can be reduced by proteolysis (Lieske and Konrad, 1996). Hydrolysis of milk proteins reduce the allergenic properties of dairy products.…”

Section: Food Processingmentioning

confidence: 99%

Cysteine Proteases

Grzonka¹,

Kasprzykowski²,

Wiczk³

2007

Industrial Enzymes

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Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration

Cited by 41 publications

References 28 publications

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

Cysteine Proteases

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