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