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Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate

โœ Scribed by Z.Y. Ju; J. Otte; J.S. Madsen; K.B. Qvist

Book ID
117977647
Publisher
American Dairy Science Association
Year
1995
Tongue
English
Weight
799 KB
Volume
78
Category
Article
ISSN
0022-0302

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Whey protein isolate (WPI) was subjected to limited tryptic hydrolysis and the effect of the limited hydrolysis on the rheological properties of WPI was examined and compared with those of untreated WPI. At 10% concentration (w/v in 50 mM TES buffer, pH 7.0, containing 50 mM NaCl), both WPI and the