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Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions


Herceg, Zoran; Režek, Anet; Lelas, Vesna; Krešić, Greta; Franetović, Mila
Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions // Journal of Food Engineering, 79 (2007), 1; 279-286 (međunarodna recenzija, članak, znanstveni)


Naslov
Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions

Autori
Herceg, Zoran ; Režek, Anet ; Lelas, Vesna ; Krešić, Greta ; Franetović, Mila

Izvornik
Journal of Food Engineering (0260-8774) 79 (2007), 1; 279-286

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Whey proteins; carbohydrates; freezing temperature; emulsifying properties; foaming properties

Sažetak
The aim of this study was to examine interactions between whey proteins (whey protein isolate (WPI), whey protein concentrate (WPC) and b-lactoglobulin) and carbohydrates (glucose, sucrose, starch and inulin) on some physical and functional properties of whey proteins and carbohydrates suspensions (10% dry matter (w/v)). Model systems were therefore investigated related to their foam expansion and foam stability. Carbohydrate addition in model suspensions of whey proteins resulted in significantly (P < 0.05) enhanced foam stability of protein suspensions (FSI ; MFS). Model systems were also analyzed for emulsion activity index (EAI) and emulsion stability index (ESI) by the turbidometric technique. EAI and ESI values increased significantly (P < 0.05) in model suspensions prepared with WPI and b-lactoglobulin in combination with mono and disaccharides, while significant decrease (P < 0.05) were remarked in model suspensions prepared with inulin and starch addition. The phase-transition temperatures of investigated model systems were determined using differential thermal analysis with continuous scanning. In all model suspensions, significant lowering (P < 0.05) of initial freezing temperature has occurred.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-2533 - Nove tehnike procesiranja u proizvodnji funkcionalne hrane (Vesna Lelas, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus