crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Naslovna
 O projektu
 FAQ
 Kontakt
4 gif
Pregledavanje radova
Jednostavno pretraživanje
Napredno pretraživanje
Skupni podaci
Upis novih radova
Upute
Ispravci prijavljenih radova
Ostale bibliografije
Slični projekti
 Bibliografske baze podataka

Pregled bibliografske jedinice broj: 326662

Časopis

Autori: Herceg, Zoran; Režek, Anet; Lelas, Vesna; Krešić, Greta; Franetović, Mila
Naslov: Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions
Izvornik: Journal of Food Engineering (0260-8774) 79 (2007), 1; 279-286
Vrsta rada: članak
Ključne riječi: whey proteins; carbohydrates; freezing temperature; emulsifying properties; foaming properties
Sažetak:
The aim of this study was to examine interactions between whey proteins (whey protein isolate (WPI), whey protein concentrate (WPC) and b-lactoglobulin) and carbohydrates (glucose, sucrose, starch and inulin) on some physical and functional properties of whey proteins and carbohydrates suspensions (10% dry matter (w/v)). Model systems were therefore investigated related to their foam expansion and foam stability. Carbohydrate addition in model suspensions of whey proteins resulted in significantly (P < 0.05) enhanced foam stability of protein suspensions (FSI ; MFS). Model systems were also analyzed for emulsion activity index (EAI) and emulsion stability index (ESI) by the turbidometric technique. EAI and ESI values increased significantly (P < 0.05) in model suspensions prepared with WPI and b-lactoglobulin in combination with mono and disaccharides, while significant decrease (P < 0.05) were remarked in model suspensions prepared with inulin and starch addition. The phase-transition temperatures of investigated model systems were determined using differential thermal analysis with continuous scanning. In all model suspensions, significant lowering (P < 0.05) of initial freezing temperature has occurred.
Projekt / tema: 058-0580696-2533
Izvorni jezik: ENG
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Biotehnologija
URL cjelovitog teksta:
Google Scholar: Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions
Upisao u CROSBI: Anet Rezek (arezek@pbf.hr), 28. Ožu. 2008. u 11:23 sati



  Verzija za printanje   za tiskati


upomoc
foot_4