Gelling properties of whey proteins after enzymic fat hydrolysis

Blecker, Christophe; Paquot, Michel; Deroanne, C.

doi:10.1111/j.1365-2621.2000.tb16048.x

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Gelling properties of whey proteins after enzymic fat hydrolysis

Blecker, Christophe; Paquot, Michel; Deroanne, C.

2000 • In Journal of Food Science, 65 (4), p. 561-563

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https://hdl.handle.net/2268/34286

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10.1111/j.1365-2621.2000.tb16048.x

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Abstract :

[en] The effect of residual fat hydrolysis upon the gelation of whey protein concentrate (WPC) was studied. Gelling properties of a commercial WPC and lipase-treated WPC were evaluated on the basis of least concentration endpoint gelation, penetration test, texture profile analysis and water-holding capacity. Heat treatment of lipase-treated WPC led to gels with the highest hardness, springiness, cohesiveness and water retention. Such transformed WPC could be advantageously used to help improve texture in formulated meat, bakery, and confectionery products.

Disciplines :

Chemistry

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

Deroanne, C.

Language :

English

Title :

Gelling properties of whey proteins after enzymic fat hydrolysis

Publication date :

2000

Journal title :

Journal of Food Science

ISSN :

0022-1147

eISSN :

1750-3841

Publisher :

Blackwell Publishing

Volume :

Issue :

Pages :

561-563

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 22 February 2010

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