Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics
| العنوان: | Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics |
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| المؤلفون: | Harry Gruppen, D.B.A. de. Bont, A.G.J. Voragen, C. van der. Ven |
| المصدر: | Journal of Agricultural and Food Chemistry 49 (2001) Journal of Agricultural and Food Chemistry, 49, 5005-5012 |
| سنة النشر: | 2001 |
| مصطلحات موضوعية: | Whey protein, animal structures, Hydrolysate, Molecular weight distribution, Hydrolysis, Degree of hydrolysis, Drug Stability, Casein, Levensmiddelenchemie, Food science, Particle Size, VLAG, Coalescence (physics), Chromatography, Food Chemistry, Molecular mass, Chemistry, Caseins, food and beverages, Milk proteins, General Chemistry, Molecular Weight, Creaming, Whey Proteins, Emulsion, Emulsions, General Agricultural and Biological Sciences |
| الوصف: | Casein and whey protein were hydrolyzed using 11 different commercially available enzyme preparations. Emulsion-forming ability and emulsion stability of the digests were measured as well as biochemical properties with the objective to study the relations between hydrolysate characteristics and emulsion properties. All whey protein hydrolysates formed emulsions with bimodal droplet size distributions, signifying poor emulsion-forming ability. Emulsion-forming ability of some casein hydrolysates was comparable to that of intact casein. Emulsion instability was caused by creaming and coalescence. Creaming occurred mainly in whey hydrolysate emulsions and in casein hydrolysate emulsions containing large emulsion droplets. Coalescence was dominant in casein emulsions with a broad particle size distribution. Emulsion instability due to coalescence was related to apparent molecular weight distribution of hydrolysates; a relative high amount of peptides larger than 2 kDa positively influences emulsion stability. |
| وصف الملف: | application/pdf; application/octet-stream |
| اللغة: | English |
| تدمد: | 0021-8561 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dacd33e44850b240f29c327b6d7927f https://research.wur.nl/en/publications/emulsion-properties-of-casein-and-whey-protein-hydrolysates-and-t |
| Rights: | RESTRICTED |
| رقم الانضمام: | edsair.doi.dedup.....2dacd33e44850b240f29c327b6d7927f |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 00218561 |
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