Characterization of the Composition, Physicochemical and Functional Properties of Acid Whey Protein Concentrates |
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| Authors: | S. Y. LIAO M. E. MANGINO |
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| Affiliation: | Author Mangino is with the Dept. of Food Science &Nutrition, The Ohio Agricultural Research &Development Center, The Ohio State Univ., 2121 Fyffe Road, Columbus, Ohio, 43210–1097. Author Liao's present address is Biochemistry Dept., Biochemistry Bldg., Michigan State Univ., East Lansing, Ml 48824. |
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| Abstract: | Membrane-processed acid whey protein concentrates were studied for their foaming and emulsifying properties in dilute whey protein solutions and in a 30% fat emulsion. Among the compositional factors and physicochemical characters which significantly correlated with foaming and emulsifying properties were protein hydrophobicity, solubility, free-sulfhydryl content, phosphorus and β-lactoglobulin concentration. Heptane binding was negatively correlated with foam overrun and foam stability of whey protein solutions, whereas, exposed hydrophobicity was positively correlated with overrun in the whipped topping. |
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