Enzyme Induced Gelation Of Whey Proteins

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Enzyme-induced Gelation of Whey Proteins

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (656 download)

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Book Synopsis Enzyme-induced Gelation of Whey Proteins by :

Download or read book Enzyme-induced Gelation of Whey Proteins written by and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: There is currently an array of whey protein hydrolysates on the market. The applications for these products include but are not limited to: improved heat stability; reduced allergenicity; production of bioactive peptides; tailoring amounts and size of peptides for special diets; and altering the functional properties of gelation, foaming and emulsification. With functional properties applications, hydrolyzed proteins offer advantages over unmodified proteins in increased solubility, heat-process stability, foaming and emulsification. Customers who are buying whey protein hydrolysates for nutritional applications (sports nutrition, enteral formulas, hypoallergenic infant formulae, etc.) are looking for products with a high degree of hydrolysis (generally>10%) and a high content in short peptides. Extensive enzymatic hydrolysis is required, preferentially with an endoprotease, in order to avoid the presence of free amino acids in the final product. However, some endoproteases (e.g. Alcalase 2.4L) produce peptides that aggregate and form a gel during the course of hydrolysis. This creates a hurdle when a high degree of hydrolysis is desired. Because the array of endoproteases commercially available is not very exhaustive, and some enzymes and hydrolysis conditions cause gelation problems, it is important to understand the gelation mechanism in order to solve it and ultimately produce hydrolysates with a high degree of hydrolysis. The first objective of this study was to compare enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase with the plastein reaction by determining the types of interactions. The average chain length of the peptides did not increase during hydrolysis and reached a plateau after 30 min to be about 4 residues, suggesting that the gel was formed by small molecular weight peptides held together by non-covalent interactions. The enzyme-induced gel network was stable over a wide range of pH and ionic strength, and therefore showe.

Enzyme-induced Gelation of Whey Proteins

Author : Dany Doucet
Publisher :
ISBN 13 :
Total Pages : 123 pages
Book Rating : 4.:/5 (585 download)

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Book Synopsis Enzyme-induced Gelation of Whey Proteins by : Dany Doucet

Download or read book Enzyme-induced Gelation of Whey Proteins written by Dany Doucet and published by . This book was released on 2004 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: peptides, gelation, aggregation, Alcalase, enzymatic hydrolysis, whey proteins.

Enzyme-induced Gelation of Whey Proteins [microform]

Author : Doucet, Dany
Publisher : Ann Arbor, Mich. : University Microfilms International
ISBN 13 :
Total Pages : 123 pages
Book Rating : 4.:/5 (585 download)

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Book Synopsis Enzyme-induced Gelation of Whey Proteins [microform] by : Doucet, Dany

Download or read book Enzyme-induced Gelation of Whey Proteins [microform] written by Doucet, Dany and published by Ann Arbor, Mich. : University Microfilms International. This book was released on 2004 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: peptides, gelation, aggregation, Alcalase, enzymatic hydrolysis, whey proteins.

Physical Chemistry of Foods

Author : Henry G. Schwartzberg
Publisher : CRC Press
ISBN 13 : 9780824786939
Total Pages : 776 pages
Book Rating : 4.7/5 (869 download)

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Book Synopsis Physical Chemistry of Foods by : Henry G. Schwartzberg

Download or read book Physical Chemistry of Foods written by Henry G. Schwartzberg and published by CRC Press. This book was released on 1992-06-11 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful information in Physical Chemistry of Foods, with its more than 1380 literature citations.

Whey Processing, Functionality and Health Benefits

Author : Charles Onwulata
Publisher : John Wiley & Sons
ISBN 13 : 081380387X
Total Pages : 417 pages
Book Rating : 4.8/5 (138 download)

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Book Synopsis Whey Processing, Functionality and Health Benefits by : Charles Onwulata

Download or read book Whey Processing, Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. Topics covered in this volume include: Whey utilization history and progress in process technology Fractionation and separation with health implications Whey emulsions and stability in acidic environments Current applications in films, coatings, and gels Texturized whey in snacks, meat analogs and candies Nanoparticles in hydrogels for delivery of bioactive components Whey protein role in human health Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.

Acid Induced Gelation Behavior of Oil-in-water Emulsions Stabilized by Soy Proteins and Whey Proteins Mixtures, Effect of Interfacial Composition

Download Acid Induced Gelation Behavior of Oil-in-water Emulsions Stabilized by Soy Proteins and Whey Proteins Mixtures, Effect of Interfacial Composition PDF Online Free

Author : Ogechukwu Okolo
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (13 download)

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Book Synopsis Acid Induced Gelation Behavior of Oil-in-water Emulsions Stabilized by Soy Proteins and Whey Proteins Mixtures, Effect of Interfacial Composition by : Ogechukwu Okolo

Download or read book Acid Induced Gelation Behavior of Oil-in-water Emulsions Stabilized by Soy Proteins and Whey Proteins Mixtures, Effect of Interfacial Composition written by Ogechukwu Okolo and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Enzyme Induced Aggregation of Whey Proteins with Bacillus Licheniformis Protease

Author : Nathalie Creusot
Publisher :
ISBN 13 : 9789085045014
Total Pages : 126 pages
Book Rating : 4.0/5 (45 download)

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Book Synopsis Enzyme Induced Aggregation of Whey Proteins with Bacillus Licheniformis Protease by : Nathalie Creusot

Download or read book Enzyme Induced Aggregation of Whey Proteins with Bacillus Licheniformis Protease written by Nathalie Creusot and published by . This book was released on 2006 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Whey Proteins

Author : Hilton C Deeth
Publisher : Academic Press
ISBN 13 : 0128121254
Total Pages : 748 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Whey Proteins by : Hilton C Deeth

Download or read book Whey Proteins written by Hilton C Deeth and published by Academic Press. This book was released on 2018-09-12 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow's milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. - Presents up-to-date coverage of whey proteins from milk to medicine - Contains a description of the production and properties of whey protein products - Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics - Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations

Acid-induced Gelation of Whey Protein Aggregates: Kinetics, Gel Structure and Rheological Properties

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (15 download)

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Book Synopsis Acid-induced Gelation of Whey Protein Aggregates: Kinetics, Gel Structure and Rheological Properties by :

Download or read book Acid-induced Gelation of Whey Protein Aggregates: Kinetics, Gel Structure and Rheological Properties written by and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Effects of Acid and PH on the Acceptability of a Whey Protein Concentrate Heat-induced Gelation Product

Author : Yuka Marushige
Publisher :
ISBN 13 :
Total Pages : 252 pages
Book Rating : 4.:/5 (223 download)

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Book Synopsis The Effects of Acid and PH on the Acceptability of a Whey Protein Concentrate Heat-induced Gelation Product by : Yuka Marushige

Download or read book The Effects of Acid and PH on the Acceptability of a Whey Protein Concentrate Heat-induced Gelation Product written by Yuka Marushige and published by . This book was released on 1987 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Novel Enzyme Technology for Food Applications

Author : R Rastall
Publisher : Elsevier
ISBN 13 : 184569371X
Total Pages : 337 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Novel Enzyme Technology for Food Applications by : R Rastall

Download or read book Novel Enzyme Technology for Food Applications written by R Rastall and published by Elsevier. This book was released on 2007-09-21 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. - Reviews the latest advanced methods to develop specific enzymes - Discusses ways of producing higher quality food products - Explores the improvement and production of enzymes

Applied Food Protein Chemistry

Author : Zeynep Ustunol
Publisher : John Wiley & Sons
ISBN 13 : 111994449X
Total Pages : 526 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Applied Food Protein Chemistry by : Zeynep Ustunol

Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-31 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Mechanisms of Calcium-induced Cold Gelation of Whey Protein Isolate

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (654 download)

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Book Synopsis Mechanisms of Calcium-induced Cold Gelation of Whey Protein Isolate by :

Download or read book Mechanisms of Calcium-induced Cold Gelation of Whey Protein Isolate written by and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advanced Dairy Chemistry

Author : Paul L. H. McSweeney
Publisher : Springer
ISBN 13 : 1493928007
Total Pages : 508 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney

Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer. This book was released on 2015-10-30 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.

Food Macromolecules and Colloids

Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 085404700X
Total Pages : 624 pages
Book Rating : 4.8/5 (54 download)

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Book Synopsis Food Macromolecules and Colloids by : Eric Dickinson

Download or read book Food Macromolecules and Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 1995 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume.

Milk Proteins

Author : Mike Boland
Publisher : Academic Press
ISBN 13 : 0128152524
Total Pages : 764 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Milk Proteins by : Mike Boland

Download or read book Milk Proteins written by Mike Boland and published by Academic Press. This book was released on 2019-11-20 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins Features the latest science and developments Explores the use of milk proteins from industry viewpoints Features internationally recognized editors and authors who bring academic and industrial insights to this important topic

Handbook of Hydrocolloids

Author : Glyn O. Phillips
Publisher : Elsevier
ISBN 13 : 1845695879
Total Pages : 949 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Handbook of Hydrocolloids by : Glyn O. Phillips

Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids