Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis |
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| Authors: | C. BLECKER M. PAQUOT I. LAMBERTI A. SENSIDONI G. LOGNAY C. DEROANNE |
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| Affiliation: | Authors Blecker, Paquot, and Deroanne are with FacultéUniversitaire des Sciences Agronomiques de Gembloux, U.E.R. de Technologie des Industries Agro-alimentaires. 2, Passage des Déportés, B-5030 Gembloux, Belgium. Authors Lamberti and Sensidoni are with the Universita degli studi di Udine, Facolta di Agraria, Instituto di Tecnologie Alimentari. 97, Via Marangoni, 33100 Udine, Italy. Author Lognay is with the FacultéUniversitaire des Sciences Agronomiques de Gembioux. U.E.R. de Chimie Générale et Organique, Gembloux, Belgium. Address inquiries to Dr. M. Paquot. |
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| Abstract: | 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 lipasetreated whey preparations were more shelf-stable. |
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| Keywords: | whey lipase functional properties emulsion foam |
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