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Author : Gagan Deep
Publisher :
ISBN 13 :
Total Pages : 128 pages
Book Rating : 4.:/5 (81 download)
Download or read book Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate written by Gagan Deep and published by . This book was released on 2012 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : ScholarlyEditions
ISBN 13 : 149010853X
Total Pages : 1123 pages
Book Rating : 4.4/5 (91 download)
Download or read book Issues in Applied Agriculture: 2013 Edition written by and published by ScholarlyEditions. This book was released on 2013-05-01 with total page 1123 pages. Available in PDF, EPUB and Kindle. Book excerpt: Issues in Applied Agriculture / 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Grape and Wine Research. The editors have built Issues in Applied Agriculture: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Grape and Wine Research in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Applied Agriculture: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author : Catherine Halbert
Publisher :
ISBN 13 :
Total Pages : 385 pages
Book Rating : 4.:/5 (795 download)
Download or read book The Functionality of Whey Proteins as Affected by Process Modification and Their Application in Selected Food Systems written by Catherine Halbert and published by . This book was released on 1998 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: The solubility, foaming and gelation properties of a range of commercial whey protein concentrates, whey protein isolate, and a b-lactoglobulin preparation were evaluated using standardised procedures for assessment of functionality. A number of demineralisation techniques and the functionality of these was also assessed. Other protein sources, such as soy, egg albumen and sodium caseinate were included in the study for comparison purposes. The influence of factors such a pH, temperature, ionic strength, ionic type, lipids, sucrose, hydrocolloids, protein type, protein concentration, and level of protein denaturation, on the functionality of the protein concentration, and level of protein denaturation, on the functionality of the protein products, were assessed with particular attention paid to the methodology of assessment, and with reference to the gross composition and mineral content of the protein preparations. The possibility of modifying the gelation properties of whey products was assessed and the performance of whey protein products in an Angel food cake and chicken burger formulation was evaluated. Results showed that the composition and functionality of commercially available WPCs varied greatly. The functional properties of whey protein products, while influenced by a wide range of factors, was largely determined by the gross composition, and particularly mineral composition, of the individual protein products, in addition to the level of denaturation of the proteins. While many WPCs performed well in standard functionality tests under controlled conditions, this was not an adequate indication of their subsequent performance in complex food systems such as cake and meat formulations. It was shown in this study that the gelation properties of whey protein products could be modified by careful control of the pH, temperature and salt environments. The result of this study suggest that by strict control of the processing of whey, with particular attention paid to the resulting mineral balance in the final WPC, it should be possible to produce whey protein products with predicted functionality in specific food systems.
Author : Kimberlee Jo Burrington
Publisher :
ISBN 13 :
Total Pages : 378 pages
Book Rating : 4.:/5 (89 download)
Download or read book Heat Modification of Whey Protein Concentrate to Improve Its Functional Properties written by Kimberlee Jo Burrington and published by . This book was released on 1987 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Francis Beechinor
Publisher :
ISBN 13 :
Total Pages : 120 pages
Book Rating : 4.:/5 (812 download)
Download or read book Physiochemical, Compositional and Functional Properties of Whey Protein Concentrate and Whey Protein Isolate written by Francis Beechinor and published by . This book was released on 1989 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kuo-Hui Hsu
Publisher :
ISBN 13 :
Total Pages : 418 pages
Book Rating : 4.:/5 (89 download)
Download or read book Effects of Storage on the Functional Properties of Whey Protein Concentrate written by Kuo-Hui Hsu and published by . This book was released on 1987 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Vasava Hardik Dilipkumar
Publisher :
ISBN 13 :
Total Pages : 71 pages
Book Rating : 4.:/5 (13 download)
Download or read book Effect of Chemical Modification by Polyphenols on Functional Properties of Whey Proteins written by Vasava Hardik Dilipkumar and published by . This book was released on 2021 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : B. Vijayakumar
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (697 download)
Download or read book Functional Properties of Modified Whey Protein Concentrates written by B. Vijayakumar and published by . This book was released on 1998 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bernardus Gerhardus Venter
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (889 download)
Download or read book Modification of the Functional Properties of Whey Proteins by Enzymic Hydrolysis written by Bernardus Gerhardus Venter and published by . This book was released on 1987 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sha Zhang
Publisher :
ISBN 13 :
Total Pages : 174 pages
Book Rating : 4.:/5 (985 download)
Download or read book Improved Functional Properties and Health Benefits of Whey Protein by Interaction with Polysaccharides written by Sha Zhang and published by . This book was released on 2014 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dramatic increase in whey protein utilization in the food industry is due to its excellent functional properties and nutritional values. This study aimed to improve functionality and health benefits of whey protein by interaction with polysaccharides. In the first section, whey protein/pectin heated soluble complex was made by heating the two biopolymers together at near neutral pH. Conformational changes of protein during complex formation were investigated by Raman, which showed that heat stability of whey protein was enhanced by forming a soluble complex, mainly because pectin was able to stabilize the secondary structures and further altered the heat aggregation of protein. Acid-induced gelation properties of heated whey protein/pectin soluble complex were then investigated. Gel properties were greatly influenced by the charge density of pectin, initial pH of the complex and biopolymer ratio. The results demonstrated the benefits of heated whey protein-pectin soluble complex in improving acid-induced gelation properties of whey protein. Complex gels showed smoother gel network with lower phase separation, enhanced gel strength and water holding capacity. In the second section, in vitro gastric behavior of whey protein/polysaccharide mixed system was investigated, and its potential in promoting satiety and control blood glucose was discussed. Various polysaccharides were chosen to form heated complexes with whey protein at different biopolymer ratio and at neutral pH. Upon mixing with simulated gastric fluid (SGF), intragastric gelation was observed for polysaccharides with negative charges, while no gelation occurred for neutral polysaccharides. The mechanism behind self-assembled intragastric gelation is believed to be the cross-linking between oppositely charged protein and polysaccharides when pH was reduced below the pI of the protein. Intragastric gelation was influenced by biopolymer ratio, biopolymer concentration, charge density of the polysaccharide, initial pH of the sample, and pH of the SGF. Higher biopolymer ratio and concentration, lower initial pH of the sample and SGF, and higher charge density of the polysaccharides resulted in stronger gel with slower degradation rate, which could potentially be used to delay gastric emptying and promote satiety. Slow release of sugar from the matrix was also observed upon intragastric gelation, which could lead to formulation of whey protein beverage with promoted satiety and lowered postprandial glycemic response. The knowledge gained from this study indicates a great potential of using whey protein/polysaccharide interaction to improve functional properties and health benefits of whey protein.
Author : Douglas John Rector
Publisher :
ISBN 13 :
Total Pages : 412 pages
Book Rating : 4.E/5 ( download)
Download or read book Polymer Properties of Whey Proteins written by Douglas John Rector and published by . This book was released on 1992 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bernardus Gerhardus Venter
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (871 download)
Download or read book Modification of whey protein functional properties by enzymic hydrolysis written by Bernardus Gerhardus Venter and published by . This book was released on 1987 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 550 pages
Book Rating : 4.:/5 (96 download)
Download or read book Evaluation of Functional Properties of Whey Protein Concentrates and Whey Protein Isolates written by and published by . This book was released on 1983 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mingruo Guo
Publisher : John Wiley & Sons
ISBN 13 : 1119256038
Total Pages : 284 pages
Book Rating : 4.1/5 (192 download)
Download or read book Whey Protein Production, Chemistry, Functionality, and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-01-22 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Author : J. N. de Wit
Publisher :
ISBN 13 :
Total Pages : 18 pages
Book Rating : 4.:/5 (242 download)
Download or read book Evaluation of Functional Properties of Whey Protein Concentrates and Whey Protein Isolates written by J. N. de Wit and published by . This book was released on 1988 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. Holland
Publisher :
ISBN 13 :
Total Pages : 250 pages
Book Rating : 4.:/5 (812 download)
Download or read book Selected Functional Properties of Whey Protein Isolates and Concentrates written by J. Holland and published by . This book was released on 1986 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : David Paul Taylor
Publisher :
ISBN 13 :
Total Pages : 222 pages
Book Rating : 4.:/5 (552 download)
Download or read book Investigation of the Effect of Sulfitolysis on the Functional Properties and Extrusion Performance of Whey Protein Concentrate written by David Paul Taylor and published by . This book was released on 2004 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
