Record Details

Techno functional properties of whey protein hydroysates prepared using trypsin.

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Techno functional properties of whey protein hydroysates prepared using trypsin.
Not Available
 
Creator Naik, L.; Mann, B.; Bajaj, R.; Sangwan, R.S.; Sharma, R. and Manju, G.
 
Subject whey protein concentrate hydrolysates
 
Description Not Available
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.
Not Available
 
Date 2021-08-26T08:28:07Z
2021-08-26T08:28:07Z
2012-04-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/60728
 
Language English
 
Relation Not Available;
 
Publisher Not Available