functionality of whey protein isolates and hydrolyzed whey proteins

Clicks: 192
ID: 168776
2005
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Popular

Ranked #23 of 39 articles by views in genetic epidemiology

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
The aim of this study was to determine functional properties: solubility, dispersibility, viscosity, emulsifiying, foaming and rheological properties of hydrolyzed whey protein (HWP) and whey protein isolate (WPI). Particle size analysis and specific area of HWP and WPI were performed by «Mie – theory» of «light scatering» using «Malvern Mastersizer X». The results of this analysis have shown that HWP had higher particle size and specific area than WPI.By examing functional properties, it has been established that HWP has higher solubility, dispersibility, emulsifiying properties as well as foam stability (FSI and MFS) compared to WPI. Rheological properties of protein suspensions were determined in 10, 15, and 18 % suspension of proteins (HWP and WPI) by rotational viscosimeter, Brookfiel DV-III at 25°C. Apparent viscosity at 200 s-1 was calculated, using Newtonian law. On the basis of measured shear rate and shear stress, using least squere method, rheological parameters, flow behavior indeks (n) and consistency coefficient (k) were determined according to the Ostwald de Waele model. The highest viscosity was observed in 18% HWP model system while the least viscosity was found in a model system prepared with 10% WPI.
Reference Key
herceg2005mljekarstvofunctionality Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Zoran Herceg;Vesna Lelas;Greta Krešić;Anet Režek
Journal genetic epidemiology
Year 2005
DOI
DOI not found
URL
http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3951
Keywords
whey protein isolate

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.