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  • 1
    Electronic Resource
    Electronic Resource
    Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring overrun and foam stability. Effectiveness of the method was assessed by measuring the characteristics of foams formed by three protein solutions (5%): sodium caseinate, milk protein isolate, and egg white protein; identifying and systematically eliminating sources of variability. Major sources of variability were protein dispersing technique, the mixer, and the care exercised by the operator during sampling and weighing. The method detected differences in foam stability between egg white, casein and milk protein isolate (pooled SD = 4.5) using different mixers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03953.x
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  • 2
    Electronic Resource
    Electronic Resource
    Compositional Factors That Affect the Emulsifying and Foaming Properties of Whey Protein Concentrates (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An emulsion containing 30% fat was used to study emulsifying and foaming properties of commercial whey protein concentrates. Residual lipids, both total and phospholipids, inhibited foaming of dilute aqueous solutions of whey protein concentrates, whereas in aerated emulsions residual lipids were positively correlated with foaming. Under both test conditions the ash content was positively correlated with good and moderate foaming properties. Among the compositional factors which best predicted foaming of emulsions were sulfhydryls. Emulsions which contained insoluble whey proteins were highly stable but air incorporation was poor. When soluble whey proteins were utilized to stabilize emulsions, serum separation occurred more readily but did not correlate with good foaming properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10843.x
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  • 3
    Electronic Resource
    Electronic Resource
    Prediction of the Strength of Whey Protein Gels Based on Composition (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The composition and several of the physical properties of membrane-processed whey protein concentrates (WPCs) were used to develop a model which predicted the strength of the heat-induced gels formed by the WPCs. The compositional factors and physical properties determined were: gel strength; processing pH; ash; total and free sulfhydryls; protein distribution; fat; calcium; phosphorus; protein hydrophobicity; and soluble protein. The best model (R2= 0.93) was one which included protein hydrophobicity as measured by heptane binding and the calcium content with both variables being equally important. Sulfhydryls did not vary enough to be good gel strength predictors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10487.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of Heat Processing on the Functionality of Whey Protein Concentrates (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of heat processing on the composition and functionality of whey protein concentrations (WPC) were investigated. WPC was manufactured from milk, whey and retentate that had either been pasteurized at 72°C for 15 sec or had received no heat treatment. Eight combinations of heat treatment were utilized. Pasteurization of the milk had a positive effect on overrun and foam stability, but a negative effect on gel strength at pH 6.5, protein hydrophobicity, and neutral lipid content. Pasteurization of the whey resulted in decreased mineral content bud did not affect functionality. Pasteurization of the retentate caused a decrease in emulsion capacity, soluble β-lactoglobulin, solubility, whipped topping overrun and gel strength at pH 8.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05869.x
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  • 5
    Electronic Resource
    Electronic Resource
    Determination of the beta-Lactoglobulin, alpha-Lactqdbumin and Bovine Serum Albumin of Whey Protein Concentrates and Their Relationship To Protein Functionality (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The β-lactoglobulin, α-lactalbumin and bovine serum albumin of eight whey protein concentrates (WPC) were determined by reversed-phase HPLC and by sodium dodecyl sulfate polyacrylamide gel-electrophoresis (SDS-PAGE). The total protein as determined by HPLC was in good agreement with the soluble protein of the WPC. Total protein determined by SDS-PAGE agreed with the total protein of the WPC. The β-lactoglobulin determined by HPLC was significantly correlated with emulsion capacity, protein solubility, whipped topping overrun, gel strength, and free sulfhydryl of the WPC.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13986.x
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  • 6
    Electronic Resource
    Electronic Resource
    Formulation and Processing of a Heat Stable Calcium-fortified Soy Milk (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Calcium-fortified soy milk (200 mg/100g) was formulated by adding water (85–90°C) full-fat soy flour (10%), sucrose (2.75%) and soy protein isolate (2.25%). Following homogenization, the blend was twice clarified and pasteurized at 65°C/30 min before refrigeration. Samples of the soy milk (45°C) were adjusted to pH 8 before adding calcium lactogluconate (1.55%) and varying amounts of sodium hexametaphosphate or potassium citrate. Samples with 1.25% potassium citrate the best heat stability. For successful calcium fortification, it is recommended to maintain a calcium-to-protein ratio 〈 38 mg/g and to use an appropriate sequestering agent at a molar ratio of 0.8/mole calcium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04424.x
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  • 7
    Electronic Resource
    Electronic Resource
    A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A colaborative study was conducted to develop a rapid, simple and reliable procedure for determining the solubility of food protein products, e.g., spray-dried whey protein concentrate, sodium caseinate, egg white protein and soy protein isolate. The procedure was developed by modifying the nitrogen solubility index (NSI) procedure. Protein content and soluble protein were determined by micro-Kjeldahl or biuret procedures with standard deviations of 0.83-4.12 for all proteins except caseinate which had a value of 13.95. Although the biuret and micro-Kjeldahl procedures generally provided comparable accuracy and precision for protein content and solubility of certain proteins, the biuret procedure exhibited considerable error and variability for other proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10572.x
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  • 8
    Electronic Resource
    Electronic Resource
    Changes in the Hydrophobicity and Functionality of Whey during the Processing of Whey Protein Concentrates (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cheddar cheese whey was ultrafiltered to yield whey protein concentrates (80% WPC). The retentates were heated at 64 or 72°C for 1.5 set or received no heat treatment. Changes in composition and hydrophobicity during processing were related to WPC functionality. Heating at 72°C decreased retentate hydrophobic@ and had a detrimental affect of WPC functionality, while heating at 64°C did not. Day to day variation in the milk supply and processing conditions did not affect hydrophobicity; but the unit operations did have an effect. Ultrafiltration increased the alkane binding values of the retentate compared to the whey. Spray drying the retentate increased surface hydrophobicity and decreased alkane binding values of the WPC.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07815.x
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