[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.
scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.
Bibliography
Adrian, J. 1973. Valeur alimentaire du lait, p. 101-111. La maison rustique, Paris, France.
Bastiaens, A., Paquot, M., Marbaise, M., and Deroanne, C. 1990. Capacité moussante des isolats protéiques: influence du potentiel électrocinétique des dispersions protéiques. Sciences des Aliments 10: 773-783.
Beuschel, B.C., Culbertson J.A., Partridge, J.A., and Smith D.M. 1992. Gelation and emulsification properties of partially insolubilized whey protein concentrates. J. Food Sci. 57: 605-609, 634.
Blecker, C., Cerne, V., Paquot, M., Lognay, G., and Sensidoni, A. 1995. Modification of the interfacial properties of whey by enzymatic hydrolysis of the residual fat. In Food Macromolecules and Colloids, D. Lorient and E. Dickinson (Ed.), p. 85-89. Royal Society of Chemistry, Cambridge, England.
Borgström, B. and Brockman, H. 1984. Lipases. Elsevier, New York.
Britten, M. and Giroux, H. J. 1991. Emulsifying properties of whey protein and casein composite blends. J. Dairy Sci. 74: 3318-3325.
Brown, E.M. 1984. Interaction of β-lactoglobulin and α-lactalbumin with lipids. J. Dairy Sci. 67: 713-722.
Burgess, K.J. and Kelly, J. 1979. Technical note : Selected functional properties of a whey isolate. J. Food Technol. 14: 325-330.
Cheftel, J.-C. and Lorient, D. 1982. Les propriétés fonctionnelles des protéines laitières et leur amélioration. Le Lait. 62: 435-483.
Clark, D.C., Wilde, P.J., Bergink-Martens, D., Kokelaar, A., and Prins, A. 1993. Surface dilational behaviour of aqueous solutions of β-lactoglobulin and Tween 20. In Food Colloids and Polymers: Structure and Dynamics, p. 354-364. Royal Society of Chemistry Special Publication, Cambridge, England.
Coke, M., Wilde, P.J., Russell, E.J., and Clark, D.C. 1990. The influence of surface composition and molecular diffusion on the stability of foams formed from protein detergent mixtures. J. Colloid Interface Sci. 138: 489-504.
Cooney, C.M. 1974. A Study of Foam Formation by Whey Proteins, Ph. D. thesis, Univ. of Minesota, cited by Richert (1979).
Courthaudon, J.L., Dickinson, E., and Dalgleish, D. 1991. Competitive adsorption of β-casein and non-ionic surfactants in oil-in-water emulsions. J. Colloid Interface Sci. 145: 391-395.
De Wit, J.N. 1975. Foaming properties of whey proteins concentrates. Zuivelzicht 67: 228.
De Wit, J.N. and Hontelez-Backx, E. 1981. Les propriétés fonctionnelles des protéines du lactosérum, conséquences des traitements thermiques. La technique laitière. 952: 19-22.
DeWit, J.N. and Klarenbeek, G. 1984. Effects of various treatments on structure and solubility of whey proteins. J. Dairy Sci. 67: 2701-2710.
De Wit, J.N., Klarenbeek, G., and Hontelez-Backx, E. 1983. Evaluation of functional properties of whey protein isolates. 1. Isolation and characterization. Nether. Milk Dairy J. 37: 37-49.
Dickinson, E., Maufrett, A., Rolfe, S.E., and Woskett, C.M. 1989. Adsorption at interfaces in dairy systems. J. Soc. Dairy Technol. 42: 18-22.
Folch, J., Lees, M., and Sloane Stanley, G.H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226: 497.
Inglett, M.J. and Inglett, G.E. 1982. Food Products Formulary. AVI Publishing Westport, CT.
Karleskind, D., Laye, I., Mei, F.I., and Morr, C.V. 1995a. Chemical pretreatment and microfiltration for making delipidized whey protein concentrates. J. Food Sci. 60: 221-226.
Karleskind, D., Laye, I., Mei, F.I., and Morr, C.V. 1995b. Gelation properties of lipid-reduced, and calcium-reduced whey protein concentrates. J. Food Sci. 60: 731-737.
Karleskind, D., Laye, I., Morr, C.V., and Schenz T.W. 1996a. Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentrates. J. Food Sci. 61: 54-58.
Karleskind, D., Laye, I., Mei, F.I., and Morr, C.V. 1996b. Foaming properties of control, lipid-reduced, and calcium-reduced whey protein concentrates. J. Food Sci. In press.
Kester, J.J. and Richardson, T. 1984. Modification of whey proteins to improve functionality. J. Dairy Sci. 67: 2757-2774.
Kilara, A. 1994. Whey protein functionality. In Protein Functionality in Food Systems, N.S. Hettiarachchy and G.R. Ziegler (Ed.), p. 325-355. Marcel Dekker Inc., New York.
Kuehler, C.A. and Stine, C.M. 1974. Effect of enzymatic hydrolysis on some functional properties of whey protein. J. Food Sci. 39: 175-177.
Langley, K.R., Millard, D., and Evans, E.W. 1988. Emulsifying capacity of whey proteins produced by ion exchange chromatography. J. Dairy Res. 55: 197-203.
Mackie, A.R., Wilde, P.J., Wilson, D.R., and Clark, D.C. 1993. Competitive effects in the adsorbed layer of oil-in-wateremulsions stabilised by β-lactoglobulin/Tween 20 mixtures. Royal Chem. Soc. Faraday Trans. 89: 2755-2759.
Meunier, G. 1994. Le Turbiscan: un nouvel instrument de mesure de phénomènes naissants de démixtion dans les émulsions et les suspensions. Spectra Analyse 179: 53-58.
Meunier, G. 1996. Turbiscan MA1000, a new concept in stability analysis of concentrated colloidal dispersions (emulsions, suspensions, foams, gels). In Cosmetics and Toileteries Manufacture Worldwide, p. 256-266. Eds Aston Publishing Group, Birmingham, England.
Modler, H.W. 1985. Functional properties of nonfat dairy ingredients - A review, modification of lactose and products containing whey proteins. J. Dairy Sci. 68: 2206-2214.
Morr, C.V. 1985. Composition, physicochemical and functional properties of reference whey protein concentrates. J. Food Sci. 50: 1406-1412.
Morr, C.V. 1992. Improving the texture and functionality of whey protein concentrate. Food Technol. 46: 110-113.
Morr, C.V. and Ha, E.Y.W. 1993. Whey protein concentrates and isolates: processing and functional properties. CRC Crit. Rev. Food Sci. Nutr. 33: 431-476.
Mutilangi, W.A.M., Panyam, D., and Kilara, A. 1996. Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate. J. Food Sci. 61: 270-274, 303.
Peltonen-Shalaby, R. and Mangino, M.E. 1986. Compositional factors that affect the emulsifying and foaming properties of whey protein concentrates. J. Food Sci. 51: 91-95.
Poré, J. 1976. Dispersion aqueuses, Suspensions, Emulsions, Mousses, p. 184. Le cuir, Paris.
Prins, A. and Van Voorst Vader, F. 1973. In Proceedings VIth Int. Congress on Surface Activity. Vol. II. Part 2., p. 441. Carl Hanser Verlag. Muenchen, Germany.
Richert, S.H., Morr, C.V., and Coame, C.M. 1974. Effect of heat and other factors upon foaming properties of whey proteins concentrates. J. Food Sci. 39: 42-48.
Kichert, S.H. 1979. Physical-chemical properties of whey protein foams. J. Agric. Food Chem. 27: 665-668.
Rientjes, G.J. and Walstra, P. 1993. Factors affecting the stability of whey-based emulsions. Milchwissenschaft 48: 63-67.
Rinn, J.C., Morr, C.V. Seo, O., and Surak, J.G. 1990. Evaluation of nine semi-pilot scale whey pretreatment modifications for producing whey protein concentrates. J. Food Sci. 55: 510-514.
Turgeon, S.L., Gauthier, S.F., and Paquin, P. 1991. Interfacial and emulsifying properties of whey peptide fractions obtained with a two-step ultra-filtration process. J. Agric. Food Chem. 39: 673-676.
Vegarud, G.E., Molland, T., Sverning, C., and Langsrud, T. 1991. Enzymatic hydrolysis of milk proteins. Improved functional properties. Med. Fac. Landbouw. Rijksuniv. Gent. 56: 1649-1653.
Vuillemard, J.C., Gauthier, S.F., Richard, J.P., and Paquin, P. 1990. Development of a method for the measurement of the maximum value of emulsifying capacity of milk proteins. Milchwissenschaft 45: 572-575.
Webb, N.J., Ivey, F.J., Craig, H.B., Jones, V.A., and Monroe, R.J. 1970. The measurement of emulsifying capacity by electrical resistance. J. Food Sci. 35: 175-177.
Yamauchi, K., Shimizu, M., and Kamiya, T. 1980. Emulsifying properties of whey protein. J. Food Sci. 45: 1237-1243.
Zwijgens, A. 1992. Outline of milk protein concentrate. Intern.Food Ingredients 3: 18-22.
This website uses cookies to improve user experience. Read more
Save & Close
Accept all
Decline all
Show detailsHide details
Cookie declaration
About cookies
Strictly necessary
Performance
Strictly necessary cookies allow core website functionality such as user login and account management. The website cannot be used properly without strictly necessary cookies.
This cookie is used by Cookie-Script.com service to remember visitor cookie consent preferences. It is necessary for Cookie-Script.com cookie banner to work properly.
Performance cookies are used to see how visitors use the website, eg. analytics cookies. Those cookies cannot be used to directly identify a certain visitor.
Used to store the attribution information, the referrer initially used to visit the website
Cookies are small text files that are placed on your computer by websites that you visit. Websites use cookies to help users navigate efficiently and perform certain functions. Cookies that are required for the website to operate properly are allowed to be set without your permission. All other cookies need to be approved before they can be set in the browser.
You can change your consent to cookie usage at any time on our Privacy Policy page.
