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Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate/whey protein concentrate during simulated conditions of thermal processing

机译:评估模拟加工条件下含有不同比例的乳蛋白浓缩物/乳清蛋白浓缩物的分散体的粘度曲线

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摘要

Denaturation and interaction of different proteins occur in different forms and intensity when the pH value varies in accordance with the medium in which they are located. This study aimed to verify the influence of whey protein/casein interaction in the evolution of viscosity at different pH values, using the Rapid Viscosity Analyzer (RVA) as the thermal processing simulator. Samples of commercial whey protein concentrate (WPC) and milk protein concentrate (MPC) have been analyzed. The results of this study can be applied in the development of products obtained from dairy powders such as processed cheeses and yoghurt. (C) 2015 Elsevier Ltd. All rights reserved.
机译:当pH值根据其所在的介质而变化时,不同蛋白质的变性和相互作用会以不同的形式和强度发生。这项研究旨在使用快速粘度分析仪(RVA)作为热加工模拟器,验证乳清蛋白/酪蛋白相互作用对不同pH值下粘度演变的影响。对商业乳清蛋白浓缩物(WPC)和乳蛋白浓缩物(MPC)的样品进行了分析。这项研究的结果可用于开发从奶粉中获得的产品,例如加工奶酪和酸奶。 (C)2015 Elsevier Ltd.保留所有权利。

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