Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis

Blecker, Christophe; Paquot, Michel; Lamberti, I.; Sensidoni, A.; Lognay, Georges; Deroanne, C.

doi:10.1111/j.1365-2621.1997.tb04366.x

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Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis

Blecker, Christophe; Paquot, Michel; Lamberti, I. et al.

1997 • In Journal of Food Science, 62 (1), p. 48

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10.1111/j.1365-2621.1997.tb04366.x

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Abstract :

[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.

Disciplines :

Agriculture & agronomy

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

Lamberti, I.

Sensidoni, A.

Lognay, Georges ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech

Deroanne, C.

Language :

English

Title :

Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis

Publication date :

1997

Journal title :

Journal of Food Science

ISSN :

0022-1147

eISSN :

1750-3841

Publisher :

Blackwell Publishing

Volume :

Issue :

Pages :

48-+

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 17 May 2010

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