Whey protein coating effect on the oxygen uptake of dry roasted peanuts

被引：31
作者：
Mate, JI
Krochta, JM
机构：
[1] UNIV CALIF DAVIS,DEPT AGR & BIOL ENGN,DAVIS,CA 95616
[2] AGR UNIV WAGENINGEN,DEPT FOOD SCI,NL-6700 EV WAGENINGEN,NETHERLANDS
来源：
JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 06期
关键词：
peanut; whey protein; coating; oxygen uptake;
D O I：
10.1111/j.1365-2621.1996.tb10960.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A procedure was developed to coat peanuts with aqueous whey protein isolate (WPI) solutions based on increasing coating-solution viscosity. Oxygen uptake of WPI-coated nuts and uncoated nuts were compared. WPI coatings delayed oxygen uptake of dry roasted peanuts at intermediate (53%) and low (21%) storage relative humidity. They had similar results at 29 degrees C and 37 degrees C. The effects of coating thickness and storage relative humidity indicate that the mechanism of protection of the coatings was through their oxygen barrier properties.
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页码：1202 / &
页数：6
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