Comparison of milk-derived whey protein concentrates containing various levels of casein
Comparison of milk-derived whey protein concentrates containing various levels of casein
复制标题
含有不同酪蛋白含量的乳源乳清蛋白浓缩物的比较
DOI：
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发表时间：
2014
期刊：
影响因子：
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通讯作者：
J. Lucey
中科院分区：
文献类型：
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作者：
L. Coppola;M. Molitor;S. Rankin;J. Lucey
Milk permeate was obtained from microfiltration (MF) and concentrated to produce milk-derived whey protein concentrate (MWPC); MF at low temperatures yielded permeate with caseins (MWPC-HC), and at higher MF temperatures, low concentrations of caseins were present (MWPC-LC). MWPC samples were compared to whey protein concentrates (WPCs). Solutions of MWPC were less turbid and produced larger foam overruns and more stable foams than WPC. MWPC-HC solutions produced the most stable foams. MWPC contained fewer types and lower relative quantities of volatile compounds than WPC before and after storage. Compared with WPC, MWPC have superior sensory, foaming and storage properties.
