Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates

被引：9

作者：

Sanmartin, Beatriz ^{[1
]}

Diaz, Olga ^{[1
]}

Rodriguez-Turienzo, Laura ^{[1
]}

Cobos, Angel ^{[1
]}

机构：

[1] Univ Santiago de Compostela, Fac Ciencias, Area Tecnoloxia Alimentos, Dept Quim Analit Nutr & Bromatoloxia, Lugo, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2018年 / 21卷 / 01期

关键词：

Whey protein concentrate; Caprine milk protein; Emulsion; Rheology; Colour; Scanning electron microscopy; CLARIFIED CHEESE WHEY; EMULSIFYING PROPERTIES; FUNCTIONAL-PROPERTIES; MEMBRANE TECHNOLOGY; CLARIFICATION; STABILITY; GELS;

D O I：

10.1080/10942912.2017.1409759

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Caprine whey protein concentrates (WPC) were incorporated as emulsifiers in a salad dressing. The concentrates were manufactured by ultrafiltration-diafiltration with or without previous clarification by thermocalcic precipitation. Aggregates obtained in the clarification treatment and a commercial bovine WPC were also used as emulsifiers. Good emulsifying properties of caprine products were observed. Dressings made with caprine products showed higher firmness and stability than dressings made with bovine WPC. Thermocalcic precipitation improved the properties of caprine WPC. Aggregates modified the colour of dressings contributing to a more yellowish aspect. Microstructure of emulsions was affected by the type of protein.

引用

页码：12 / 20

页数：9

共 18 条

[1] Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings [J].