Characterization of the Composition, Physicochemical and Functional Properties of Acid Whey Protein Concentrates
Shu-Ling Liao, M.E. Mangino
Journal of Food Science
Abstract
ABSTRACT Membrane‐processed acid whey protein concentrates were studied for their foaming and emulsifying properties in dilute whey protein solutions and in a 30% fat emulsion. Among the compositional factors and physicochemical characters which significantly correlated with foaming and emulsifying properties were protein hydrophobicity, solubility, free‐sulfhydryl content, phosphorus and β‐lactoglobulin concentration. Heptane binding was negatively correlated with foam overrun and foam stability of whey protein solutions, whereas, exposed hydrophobicity was positively correlated with overrun in the whipped topping.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
protein hydrophobicity positively correlates with foam overrun in the whipped topping
“exposed hydrophobicity was positively correlated with overrun in the whipped topping”
heptane binding negatively correlates with foam overrun and foam stability of whey protein solutions
“Heptane binding was negatively correlated with foam overrun and foam stability of whey protein solutions”