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Investigation of the gel forming properties whey protein fractions: In unclipped system influence calcium

Name: Investigation of the gel forming properties whey protein fractions: In unclipped system influence calcium
Brand: Our Knowledge Publishing
SKU: 50569a0ee2ea38c00ca11d1672575b76

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Bol

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47,25

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	47,25	Naar shop
	47,25	Naar shop
	48,99	Naar shop
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Bol Gels were prepared from 10% protein solutions of the whey protein fractions (¿-lactalbumin, ß-lactoglobulin, and the native mixture of both in a ratio of ß-Lg:¿-La of 70:20 in WPI) after heating to 90 °C in an un-sheared system. By varying the calcium concentration from 1:15, 1:24, 1:33, 1:42, 1:51, 1:60 and changing the pH value from 4.6 to 6.7, the gels produced in the un-sheared system were analysed for their gel properties, texture and syneresis.

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Beschrijving (1)

Gels were prepared from 10% protein solutions of the whey protein fractions (¿-lactalbumin, ß-lactoglobulin, and the native mixture of both in a ratio of ß-Lg:¿-La of 70:20 in WPI) after heating to 90 °C in an un-sheared system. By varying the calcium concentration from 1:15, 1:24, 1:33, 1:42, 1:51, 1:60 and changing the pH value from 4.6 to 6.7, the gels produced in the un-sheared system were analysed for their gel properties, texture and syneresis.

Lees meer