Foaming and Emulsifying Properties of Whey Protein Concentrates As Affected by Lipid Composition

Vaghela, M. N.; Kilara, Arun

doi:10.1111/j.1365-2621.1996.tb14175.x

Cited by 35 publications

(31 citation statements)

References 20 publications

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“…The drying method did not have statistically significant effects on the solubility of native WPC powders. A similar result was observed also by Vaghela and Kilara (1996). Bhargava and Jelen (1995) found that freezing of liquid WPC had no effect on its functional properties.…”

Section: Resultssupporting

confidence: 90%

Functional properties of native and cheese whey protein concentrate powders

Heino

Uusi-Rauva

Rantamäki

et al. 2007

Int J of Dairy Tech

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The objective of this study was to compare microfiltered native whey protein concentrate and traditional cheese whey protein concentrate powders and their functional properties. Solubility, viscosity, gelation, foaming properties, emulsification and water‐holding capacity were studied. The effect of spray and freeze drying methods on functional properties was evaluated. Gel strength varied from 0.11 to 0.65 N. Foaming stability and overrun varied from 0 to 29.3 min and from 230 to 2200%, respectively. Foaming and gelation properties were clearly better with native whey protein powders. Differences between drying methods were not observed but higher heat load decreased solubility.

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Section: Resultssupporting

confidence: 90%

Functional properties of native and cheese whey protein concentrate powders

Heino

Uusi-Rauva

Rantamäki

et al. 2007

Int J of Dairy Tech

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“…This may be due to the presence of residual fat, which decreased the emulsification properties. Similar findings were reported by Vaghela and Kilara () and Sanmartín et al . ().…”

Section: Resultssupporting

confidence: 92%

Functional and technological aspects of whey powder and whey protein products

Ghanimah

2017

Int J of Dairy Tech

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Commercial whey powder, whey protein concentrates and whey protein isolates (WPIs) were evaluated for certain functional properties and for their application in full‐fat and nonfat yoghurts. The functional properties of whey products varied, and the highest functionality was recorded in samples with high protein levels. Whey powder had the lowest foaming performance and emulsifying capacity, while WPIs possessed the best functional properties of all the other samples. Curd tension (CT), viscosity and syneresis were improved in yoghurts made using fortified cow's milk or reconstituted skim milk with any whey products, while whey powder had no impact on CT.

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“…The protein contents varied from 22.0% to 30.5%, these being lower than the typical protein composition for a 35% WPC, which usually varies from 34% to 37% (Vaghela & Kilara, 1996). Consequently, the fat and lactose contents were higher than the typical WPC, the fat content being between 6.9% and 13.4% and the lactose content between 49.7% and 62.2%.…”

Section: Resultsmentioning

confidence: 93%