Protein–lipid interactions during the incubation of whey proteins with autoxidizing lipids

• Published in: International dairy journal Vol. 21; no. 6; pp. 427 - 433
• Main Authors: Cucu, Tatiana, Devreese, Bart, Mestdagh, Frédéric, Kerkaert, Barbara, De Meulenaer, Bruno
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2011; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; Lipids; Milk protein; Incubation; Whey protein; Interaction; Dairy industry

The changes induced in whey proteins due to incubation with oils containing different amounts of polyunsaturated fatty acids (fish, sunflower, soybean and olive oil) and with different initial oxidation status were studied under autoxidizing conditions. Changes upon incubation with fresh vegetable o...