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Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage

In this study, a whey protein sour cherry beverage was prepared using whey protein concentrate, sour cherry concentrate, Angum gum, water and sugar as initial ingredients. Whey protein concentrate and gum solutions were prepared by four methods. Heat treatment of the solutions led to denaturation of proteins, a change in the solubility of proteins and sediment formation. Our results showed that denaturation of proteins made the peptide fragments of the proteins to bind the gum, thus preventing the separation of the serum.

Autoren:   Sayede Fateme Ahmadi, Ali Nasirpour, Sayed Amir H. Goli, Esmaeil Riahi
Journal:   International Journal of Dairy Technology
Jahrgang:   2018
Seiten:   n/a
DOI:   10.1111/1471-0307.12498
Erscheinungsdatum:   16.01.2018
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