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Pregled bibliografske jedinice broj: 392323

Thermal gelation of whey protein at different pH values


Rimac-Brnčić, Suzana; Lelas, Vesna; Brnčić, Mladen; Bosiljkov, Tomislav; Ježek, Damir; Badanjak, Marija
Thermal gelation of whey protein at different pH values // Chemical Engineering Transactions – volume 17, Proceedings of the 9th International Conference on Chemical and Process Engineering / Sauro Pierucci (ur.).
Rim, Italija: AIDIC, 2009. str. 831-836 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


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Naslov
Thermal gelation of whey protein at different pH values

Autori
Rimac-Brnčić, Suzana ; Lelas, Vesna ; Brnčić, Mladen ; Bosiljkov, Tomislav ; Ježek, Damir ; Badanjak, Marija

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Chemical Engineering Transactions – volume 17, Proceedings of the 9th International Conference on Chemical and Process Engineering / Sauro Pierucci - Rim, Italija : AIDIC, 2009, 831-836

ISBN
978-88-95608-01-3

Skup
9th International Conference on Chemical and Process Engineering

Mjesto i datum
Rim, Italija, 10.05.2009. - 13.05.2009

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
whey protein; gelation

Sažetak
Gelation is an important functional property of whey proteins. Their ability to form heat induced gels and provide appropriate texture is determined by its molecular structure (primary, secondary, tertiary, quaternary), interactions with other components (salts, acids, urea) and processing conditions (pH, ionic strength, heating temperature, heating and cooling rate). The objective of this work was to define gel texture changes of whey protein isolates (WPI) at various pH values in function of following processing operations: tribomechanical activation and enzymatic hydrolysis. Whey protein gels were prepared by heating dispersions of two commercial powdered whey protein isolates before and after tribomechanical activation and enzymatic hydrolysis, respectively. The results obtained showed that tribomechanical activation as well as enzymatic hydrolysis influenced the gelation ability. Texture of gels was affected by pH. Gels prepared at pH 3 showed higher hardness than gels at pH 7. This work suggest that desired modification of gel texture can be achieved in order to enhance the suitability of WPI for incorporation into various processed and formulated food products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
058-0580696-2533 - Nove tehnike procesiranja u proizvodnji funkcionalne hrane (Lelas, Vesna, MZOS ) ( CroRIS)
058-0581846-0422 - Pripremanje sirovina i određivanje teksturalnih svojstava prehrambenih proizvoda (Ježek, Damir, MZOS ) ( CroRIS)
058-0581846-0717 - Primjena ultrazvuka u prehrambenoj tehnologiji i biotehnologiji (Tripalo, Branko, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb


Citiraj ovu publikaciju:

Rimac-Brnčić, Suzana; Lelas, Vesna; Brnčić, Mladen; Bosiljkov, Tomislav; Ježek, Damir; Badanjak, Marija
Thermal gelation of whey protein at different pH values // Chemical Engineering Transactions – volume 17, Proceedings of the 9th International Conference on Chemical and Process Engineering / Sauro Pierucci (ur.).
Rim, Italija: AIDIC, 2009. str. 831-836 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Rimac-Brnčić, S., Lelas, V., Brnčić, M., Bosiljkov, T., Ježek, D. & Badanjak, M. (2009) Thermal gelation of whey protein at different pH values. U: Sauro Pierucci (ur.)Chemical Engineering Transactions – volume 17, Proceedings of the 9th International Conference on Chemical and Process Engineering.
@article{article, author = {Rimac-Brn\v{c}i\'{c}, Suzana and Lelas, Vesna and Brn\v{c}i\'{c}, Mladen and Bosiljkov, Tomislav and Je\v{z}ek, Damir and Badanjak, Marija}, year = {2009}, pages = {831-836}, keywords = {whey protein, gelation}, isbn = {978-88-95608-01-3}, title = {Thermal gelation of whey protein at different pH values}, keyword = {whey protein, gelation}, publisher = {AIDIC}, publisherplace = {Rim, Italija} }
@article{article, author = {Rimac-Brn\v{c}i\'{c}, Suzana and Lelas, Vesna and Brn\v{c}i\'{c}, Mladen and Bosiljkov, Tomislav and Je\v{z}ek, Damir and Badanjak, Marija}, year = {2009}, pages = {831-836}, keywords = {whey protein, gelation}, isbn = {978-88-95608-01-3}, title = {Thermal gelation of whey protein at different pH values}, keyword = {whey protein, gelation}, publisher = {AIDIC}, publisherplace = {Rim, Italija} }




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