Reference : Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis
Scientific journals : Article
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/36343
Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis
English
Blecker, Christophe mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Paquot, Michel mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Lamberti, I. [> > > >]
Sensidoni, A. [> > > >]
Lognay, Georges mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Deroanne, C. [ > > ]
1997
Journal of Food Science
Blackwell Publishing
62
1
48-+
Yes (verified by ORBi)
International
0022-1147
1750-3841
[en] In an effort to improve emulsifying and foaming of sweet whey and whey protein concentrate, we studied the hydrolysis of the residual fat in these preparations with a sn 1,3 specific lipase. This enzymatic lipolysis would convert almost all triglycerides into mono- and diglycerides which have strong surface-active properties. Therefore, the emulsifying and foaming capacities of such modified whey products should be increased in comparison with native products, as shown by results presented at both neutral pH and those similar to a salad dressing emulsion. It was also demonstrated that emulsions and foams formed with lipase-treated whey preparations were more shelf-stable.
http://hdl.handle.net/2268/36343

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