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Gelling properties of whey proteins after enzymic fat hydrolysis
Blecker, Christophe; Paquot, Michel; Deroanne, C.
2000In Journal of Food Science, 65 (4), p. 561-563
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Abstract :
[en] The effect of residual fat hydrolysis upon the gelation of whey protein concentrate (WPC) was studied. Gelling properties of a commercial WPC and lipase-treated WPC were evaluated on the basis of least concentration endpoint gelation, penetration test, texture profile analysis and water-holding capacity. Heat treatment of lipase-treated WPC led to gels with the highest hardness, springiness, cohesiveness and water retention. Such transformed WPC could be advantageously used to help improve texture in formulated meat, bakery, and confectionery products.
Disciplines :
Chemistry
Author, co-author :
Blecker, Christophe ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Paquot, Michel ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Deroanne, C.
Language :
English
Title :
Gelling properties of whey proteins after enzymic fat hydrolysis
Publication date :
2000
Journal title :
Journal of Food Science
ISSN :
0022-1147
eISSN :
1750-3841
Publisher :
Blackwell Publishing
Volume :
65
Issue :
4
Pages :
561-563
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 22 February 2010

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