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Studies on Some Functional Characteristics of Whey Protein-Polysaccharide Complex

Tipo de material: TextoTextoSeries ; J. Food Sci. Technol., 33(3), p.202-206, 1996Trabajos contenidos:
  • Mann, B
  • Malie, R.C
Tema(s): Recursos en línea: Resumen: Functional characteristics of whey pmtein-carboxymethyl cellulose (WP-CMC)was studied and compared with those of ultrafiltered whey protein concentrates (UF-WC). WP-CMC complexes were highly soluble at neutral pH, but showed vely less protein solubility at pH below isoelectric point of whey protein. The temperature did not show any significant change in the solubility. Higher buffering capacity was observed below pH 3.0 and between pH 5.7 and 6.3. The viscosity of the WP-CMC complex decreased with rise in temperature above 50°C. but UF-WPC indicated an increase in viscosity above 50°C. These complexes formed weak gels wen at lower pH. Emulsion and foam solubility of W - CMC complex were vely high, as compared to UF-WPC.
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Functional characteristics of whey pmtein-carboxymethyl cellulose (WP-CMC)was studied and compared with those of ultrafiltered whey protein concentrates (UF-WC). WP-CMC complexes were highly soluble at neutral pH, but showed vely less protein solubility at pH below isoelectric point of whey protein. The temperature did not show any significant change in the solubility. Higher buffering capacity was observed below pH 3.0 and between pH 5.7 and 6.3. The viscosity of the WP-CMC complex decreased with rise in temperature above 50°C. but UF-WPC indicated an increase in viscosity above 50°C. These complexes formed weak gels wen at lower pH. Emulsion and foam solubility of W - CMC complex were vely high, as compared to UF-WPC.

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