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Autor(en):
Kuropatwa, M.; Kulozik, U.; Tolkach, A. 
Titel:
Impact of pH on the interactions between whey and egg white proteins as assessed by the foambility of their mixtures 
Abstract:
The impact of protein--protein interactions on foaming properties of mixtures consisting of egg white proteins (EWP) and whey proteins (WP) with total protein content of 60 g/Lwas examined at pH 5, 7 and 9. The ratio between EWP and WP in the mixtures was varied between 67:33, 50:50 and 33:67 (in {%}; w/ w). The ionic strength was adjusted to that of milk (I {\textonequarter} 176mM). The foamability of the protein products was characterized by the foam capacity, stability and firmness. In addit...    »
 
Stichworte:
Foaming properties; Egg whie; Whey proteins; Protein interactions; Hydrophogicity of the solution 
Zeitschriftentitel:
Food Hydrocolloids 
Jahr:
2009 
Band / Volume:
23 
Seitenangaben Beitrag:
2174--2181