ICAR Research Data Repository for Knowledge Management
Functional Improvement of whey protein concentrate on interaction with pectin
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View Archive Info| Field | Value | |
| Title |
Functional Improvement of whey protein concentrate on interaction with pectin
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| Creator |
Bimlesh Mann
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| Subject |
whey protein and pectin
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| Description |
Not Available
The formation of a protein ?polysaccharide soluble complex is a valuable method for determining the physico-chemical properties of proteins. The present work was undertaken with the objectives of preparation of whey protein concentrate (WPC) ? pectin complexes and to evaluate the functional properties at different conditions, viz., pH, salt and temperature. WPC ? pectin complexes were prepared by dry heat treatment and the complex formation was ascertained by gel filtration (using G -100) and centrifugation techniques. Studies on the functional properties of this protein ? polysaccharide complex showed increased solubility at pH 4.6 compared to the control ultrafiltered whey protein concentrate (UF WPC). Emulsifying properties were also observed to be higher, viz., 98.56% emulsion activity at 0.10% concentration and 99.65% emulsion stability at 0.25% concentration. Better gelation was observed in UF WPC. |
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| Date |
2021-10-17T08:08:52Z
2021-10-17T08:08:52Z 2021-1-1 |
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| Type |
Research Paper
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| Identifier |
Misra,S.; Mann, B.; and Joshi, V.K. (2001) Functional Improvement of whey protein concentrate on interaction with pectin, Food Hydrocolloids15: 9-15
Not Available 0268-005X http://krishi.icar.gov.in/jspui/handle/123456789/65786 |
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| Language |
English
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| Publisher |
Not Available
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