Improving the foaming properties and heat stability of whey protein concentrates by phospholipase treatment

被引:0
作者
Havn, SS
Ipsen, R [1 ]
Nielsen, PM
Lilbæk, HM
机构
[1] Royal Vet & Agr Univ, Dept Dairy & Food Sci, DK-1958 Frederiksberg C, Denmark
[2] Novozymes AS, Dept Food & Specialties, DK-2880 Bagsvaerd, Denmark
来源
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2006年 / 61卷 / 02期
关键词
whey protein concentrate (phospholipase treatment; foaming properties; heat stability);
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Whey protein concentrate solutions (5% w/w) were subjected to treatment using four different phospholipases (Lecitase 10L from porcine pancreas, Lecitase Ultra from Thermomyces lanuginosus/Fusarium oxysporum, an experimental phospholipase A1 from Fusarium venenatum (FPA1) and a lyso-phospholipase A2 from Aspergillus niger). The obtained degrees of hydrolysis ranged from 70 to 90 %. The foaming properties and heat stability of the whey protein concentrates were investigated and in general the foaming properties were improved by treatment with phospholipases. Samples resulting in voluminous foam exhibited a low stability and vice versa, with the highest foam volume obtained using the Fusarium venenatum phospholipase Al. The best foam stability, on the other hand, was achieved using Lecitase 10L All the investigated phospholipase treatments resulted in improved heat stability of the P-lactoglobulin present in the whey protein concentrate with an increase in the measured denaturation temperature of 3-4 degrees C.
引用
收藏
页码:188 / 191
页数:4
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