Effect of Heating on the Functional Properties of Whey Proteins Concentrate in a Model System

Etou Mongo

首页> 外文期刊>Journal of Applied Sciences >Effect of Heating on the Functional Properties of Whey Proteins Concentrate in a Model System

【24h】

Effect of Heating on the Functional Properties of Whey Proteins Concentrate in a Model System

机译：加热对模型系统中浓缩乳清蛋白功能特性的影响

获取原文

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

The use of Whey Protein Concentrates (WPC) as functional ingredients has increased significantly during the last 20 years. These proteins are used in many food systems. WPC are rapidly denaturated and unfolded by heating aboove 65°C. A model system wa

机译：在过去的20年中，乳清蛋白浓缩物（WPC）作为功能成分的使用已大大增加。这些蛋白质被用于许多食品系统中。通过加热至65°C，WPC迅速变性并展开。一个模型系统

著录项

来源
《Journal of Applied Sciences》 |2006年第12期|共3页
作者
Etou Mongo;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种
中图分类农业科学;
关键词

相似文献

外文文献
中文文献
专利

1. Effect of Heating on the Functional Properties of Whey Proteins Concentrate in a Model System [J] . Etou Mongo Journal of Applied Sciences . 2006,第12期

机译：加热对模型系统中浓缩乳清蛋白功能特性的影响
2. Effect of pH of preheating of whey protein concentrate (WPC) on its functionality (model beverages) [J] . Hassan FAM Annals of Agricultural Science . 2002,第1期

机译：预热乳清蛋白浓缩物（WPC）的pH对其功能的影响（型号饮料）
3. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk [J] . Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen, Journal of dairy science . 2015,第9期

机译：由酪乳生产的乳清蛋白浓缩物的成分和功能特性与由脱脂牛奶生产的乳清蛋白浓缩物的成分和功能特性相当
4. Performance of bovine and ovine liquid whey protein concentrate on functional properties of set yoghurts [C] . Marta Henriques, David Gomes, Daniela Rodrigues, International congress on engineering and food . 2011

机译：牛和绵羊液乳清蛋白的性能浓缩成酸奶的功能性质
5. EFFECTS OF BLENDING AND MALEYLATION ON FUNCTIONAL PROPERTY CHANGES OF WHEY PROTEIN CONCENTRATE AND SOY PROTEIN ISOLATE (CHEMICAL MODIFICATION, ULTRAFILTRATION, PROTEINS). [D] . KIM, TAE WOONG. 1985

机译：掺混和乳化作用对乳清蛋白浓缩物和大豆蛋白分离物（化学修饰，超滤，蛋白）的功能性质变化的影响。
6. Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study [O] . Fatima Abdelhameed Hussein, Shyan Yea Chay, Mohammad Zarei, 2020

机译：乳清蛋白浓缩物作为具有血管紧张素-I转换酶抑制和抗氧化特性的双功能肽的新型来源：RSM研究
7. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk [O] . Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen, 2015

机译：由酪乳制备的乳清蛋白浓缩物的组成和功能性与由脱脂牛奶产生的乳清蛋白浓缩物相当

Effect of Heating on the Functional Properties of Whey Proteins Concentrate in a Model System

摘要

著录项

相似文献

相关主题

期刊订阅