Variation in protein ingredients - Consequences of variation in protein ingredients on functionality
5 important questions on Variation in protein ingredients - Consequences of variation in protein ingredients on functionality
Which techno-functional properties can vary in whey protein concentrates?
- Nitrogen solubility index (%)
- Gel strength
- Foam overrun (%)
- Emulsion droplet size (um)
- Viscosity
Which molecular properties can vary in whey protein concentrates?
- Protein content (%)
- Denatured beta-lactoglobulin (%)
- Lactosylated beta-lactoglobulin (%)
- Protein composition
What is the relation between gel hardness and protein concentration?
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Which 3 things can effect the foam/emulsion formation and stability?
- Electrostatic interactions (pH/ionic strength)
- Hydrophobicity (denaturation/chemical modification)
- Powder properties (non-dissolved particles)
Which 3 things can effect the gelation?
- Proteins vs. Polysaccharides
- Gelatin gels
- Gels of globular proteins, effect of:
- Electrostatic interactions (pH/ionic strength)
- Hydrolysis
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