Hydration of whey powders as determined by different methods

被引：3

作者：

Lamiot, E ^{[1
]}

Pouliot, M ^{[1
]}

Lebeuf, Y ^{[1
]}

Paquin, P ^{[1
]}

机构：

[1] Univ Laval, Fac Sci Agr & Alimentat, Ctr Rech Sci & Technol Lait, Quebec City, PQ G1K 7P4, Canada

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

whey; powder; hydration; electrodialyzed; protein concentrates;

D O I：

10.1111/j.1365-2621.1998.tb17901.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Four methods for evaluating water hydration of 15 whey derivative powders were compared, and results are discussed with respect to the chemical composition of the powders. Hydration capacities between 0.21 and 4.64 mt water/g of powder were obtained, depending on the method used. The filtration/centrifugation method gave the highest hydration capacity, whereas the paste-water retention method gave the lowest. The Baumann test and the paste-water retention method were well correlated with protein and lactose content of the powders, enabling differentiation between hydration capacities of whey protein concentrates (35% proteins) and electrodialyzed whey powders (12% proteins). Reliable characterization of hydration required a combination of methods.

引用

页码：789 / 792

页数：4

共 25 条

[1] EVALUATION OF WATER BINDING-CAPACITY (WBC) OF FOOD FIBER SOURCES [J].