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http://krishi.icar.gov.in/jspui/handle/123456789/60728| Title: | Techno functional properties of whey protein hydroysates prepared using trypsin. |
| Other Titles: | Not Available |
| Authors: | Naik, L.; Mann, B.; Bajaj, R.; Sangwan, R.S.; Sharma, R. and Manju, G. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::National Dairy Research Institute |
| Published/ Complete Date: | 2012-04-01 |
| Project Code: | Not Available |
| Keywords: | whey protein concentrate hydrolysates |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Whey proteins are considered as powerhouse of bioactive peptides. To enhance bioactivity and techno functionality, hydrolysis was carried out using trypsin enzyme. The hydrolysis parameters were optimized by employing response surface methodology. In order to use these hydrolyzed whey proteins as ingredients in functional foods, its techno-functional properties were studied. It was found that overrun of hydrolysate increased to five fold, in addition to this, better foam stability, emulsifying activity, emulsifying stability and creaming ability were observed, while the gelling ability was decreased slightly. Therefore, the tryptic whey protein concentrate hydrolysates prepared under these optimal conditions can be a potential ingredient in functional foods. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Not Available |
| Volume No.: | Not Available |
| Page Number: | Not Available |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/60728 |
| Appears in Collections: | AS-NDRI-Publication |
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