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Rheological Properties and Characterization of Polymerized Whey Protein Isolates

โœ Scribed by Vardhanabhuti, Bongkosh; Foegeding, E. Allen

Book ID
125423661
Publisher
American Chemical Society
Year
1999
Tongue
English
Weight
102 KB
Volume
47
Category
Article
ISSN
0021-8561

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โœ Huang, X. L. ;Catignani, G. L. ;Swaisgood, H. E. ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 392 KB ๐Ÿ‘ 2 views

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