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Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis
Blecker, Christophe; Paquot, Michel; Lamberti, I. et al.
1997In Journal of Food Science, 62 (1), p. 48
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Abstract :
[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.
Disciplines :
Agriculture & agronomy
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
Lamberti, I.
Sensidoni, A.
Lognay, Georges ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Deroanne, C.
Language :
English
Title :
Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis
Publication date :
1997
Journal title :
Journal of Food Science
ISSN :
0022-1147
eISSN :
1750-3841
Publisher :
Blackwell Publishing
Volume :
62
Issue :
1
Pages :
48-+
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 17 May 2010

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