Properties of Whey Protein Isolates Extruded under Acidic and Alkaline Conditions
Whey proteins have wide acceptance and use in many products due to their beneficial nutritional properties. To further increase the amount of whey protein isolates (WPI) that may be added to products such as extruded snacks and meats, texturization of WPI is necessary. Texturization changes the fold...
Saved in:
Published in | Journal of dairy science Vol. 89; no. 1; pp. 71 - 81 |
---|---|
Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Savoy, IL
Am Dairy Sci Assoc
2006
American Dairy Science Association |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | Whey proteins have wide acceptance and use in many products due to their beneficial nutritional properties. To further increase the amount of whey protein isolates (WPI) that may be added to products such as extruded snacks and meats, texturization of WPI is necessary. Texturization changes the folding of globular proteins to improve interaction with other ingredients and create new functional ingredients. In this study, WPI pastes (60% solids) were extruded in a twin-screw extruder at 100°C with 4 pH-adjusted water streams: acidic (pH 2.0 ± 0.2) and alkaline (pH 12.4 ± 0.4) streams from 2 N HCl and 2 N NaOH, respectively, and acidic (pH 2.5 ± 0.2) and alkaline (pH 11.5 ± 0.4) electrolyzed water streams; these were compared with WPI extruded with deionized water. The effects of water acidity on WPI solubility at pH 7, color, microstructure, Rapid Visco Analyzer pasting properties, and physical structure were determined. Alkaline conditions increased insolubility caused yellowing and increased pasting properties significantly. Acidic conditions increased solubility and decreased WPI pasting properties. Subtle structural changes occurred under acidic conditions, but were more pronounced under alkaline conditions. Overall, alkaline conditions increased denaturation in the extruded WPI resulting in stringy texturized WPI products, which could be used in meat applications. |
---|---|
AbstractList | Whey proteins have wide acceptance and use in many products due to their beneficial nutritional properties. To further increase the amount of whey protein isolates (WPI) that may be added to products such as extruded snacks and meats, texturization of WPI is necessary. Texturization changes the folding of globular proteins to improve interaction with other ingredients and create new functional ingredients. In this study, WPI pastes (60% solids) were extruded in a twin-screw extruder at 100 degrees C with 4 pH-adjusted water streams: acidic (pH 2.0 +/- 0.2) and alkaline (pH 12.4 +/- 0.4) streams from 2 N HCl and 2 N NaOH, respectively, and acidic (pH 2.5 +/- 0.2) and alkaline (pH 11.5 +/- 0.4) electrolyzed water streams; these were compared with WPI extruded with deionized water. The effects of water acidity on WPI solubility at pH 7, color, microstructure, Rapid Visco Analyzer pasting properties, and physical structure were determined. Alkaline conditions increased insolubility caused yellowing and increased pasting properties significantly. Acidic conditions increased solubility and decreased WPI pasting properties. Subtle structural changes occurred under acidic conditions, but were more pronounced under alkaline conditions. Overall, alkaline conditions increased denaturation in the extruded WPI resulting in stringy texturized WPI products, which could be used in meat applications. Whey proteins have wide acceptance and use in many products due to their beneficial nutritional properties. To further increase the amount of whey protein isolates (WPI) that may be added to products such as extruded snacks and meats, texturization of WPI is necessary. Texturization changes the folding of globular proteins to improve interaction with other ingredients and create new functional ingredients. In this study, WPI pastes (60% solids) were extruded in a twin-screw extruder at 100°C with 4 pH-adjusted water streams: acidic (pH 2.0 ± 0.2) and alkaline (pH 12.4 ± 0.4) streams from 2 N HCl and 2 N NaOH, respectively, and acidic (pH 2.5 ± 0.2) and alkaline (pH 11.5 ± 0.4) electrolyzed water streams; these were compared with WPI extruded with deionized water. The effects of water acidity on WPI solubility at pH 7, color, microstructure, Rapid Visco Analyzer pasting properties, and physical structure were determined. Alkaline conditions increased insolubility caused yellowing and increased pasting properties significantly. Acidic conditions increased solubility and decreased WPI pasting properties. Subtle structural changes occurred under acidic conditions, but were more pronounced under alkaline conditions. Overall, alkaline conditions increased denaturation in the extruded WPI resulting in stringy texturized WPI products, which could be used in meat applications. |
Author | Isobe, S Cooke, P. H Onwulata, C. I Tomasula, P. M |
Author_xml | – sequence: 1 fullname: Onwulata, C. I – sequence: 2 fullname: Isobe, S – sequence: 3 fullname: Tomasula, P. M – sequence: 4 fullname: Cooke, P. H |
BackLink | http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17383551$$DView record in Pascal Francis https://www.ncbi.nlm.nih.gov/pubmed/16357269$$D View this record in MEDLINE/PubMed |
BookMark | eNpF0FtrFDEYBuAgFbut_gWNoKVeTM1hMslcLktPUFCpxcuQ03RTs8mazGD77810F3sVkjzf-8F7BA5iig6AjxidUdyJrw-2nN0iREiDKCKnqPvCCeKo4a_AAjPCGop7cQAW_8khOCrloV4xQewNOMQdZZx0_QL8-J7T1uXRuwLTAH-t3ROsT6PzEV6XFNRYP84fxzxZZ-EUrctwabz1Bqpo4TL8VsFHB1cpWj_6FMtb8HpQobh3-_MY3F2c_1xdNTffLq9Xy5vGtG0_Nsq0jCKqqG656ZBuLbNm0JQprAeBbW87jY1mA9aKGCwI7TjjBmnFhOCtpsfgZJe7zenP5MooN74YF4KKLk1Fzpz0glbY76DJqZTsBrnNfqPyk8RIzn3K2qd87lPOZUnUyec-Ja-z7_dLJr1x9mVyX2AFn_dAFaPCkFU0vrw4TgVlDFf3aefW_n7912cny0aFUGPxvF70Eks-sw87Nqgk1X2uUXe3BGGKMGpZSzr6D8aflvw |
CODEN | JDSCAE |
CitedBy_id | crossref_primary_10_1007_s13594_013_0138_1 crossref_primary_10_1016_j_jfoodeng_2017_06_037 crossref_primary_10_1111_jtxs_12321 crossref_primary_10_29039_rusjbpc_2022_0566 crossref_primary_10_1111_1471_0307_12801 crossref_primary_10_3390_foods11244091 crossref_primary_10_3390_coatings9050322 crossref_primary_10_1080_87559120902956224 crossref_primary_10_1016_j_foodres_2013_11_034 crossref_primary_10_1007_s11694_013_9168_x crossref_primary_10_3390_foods12051008 crossref_primary_10_1016_j_lwt_2020_109789 crossref_primary_10_3390_fermentation9020136 crossref_primary_10_1111_ijfs_14985 crossref_primary_10_1016_j_jphotobiol_2007_04_004 crossref_primary_10_1016_j_ifset_2020_102429 crossref_primary_10_1016_j_fbio_2023_103348 crossref_primary_10_3923_ajft_2007_354_365 crossref_primary_10_1016_j_foodres_2014_07_034 crossref_primary_10_3390_su16135793 crossref_primary_10_1021_la804093d crossref_primary_10_1111_ijfs_15582 crossref_primary_10_1007_s13197_018_3380_y crossref_primary_10_1016_j_foodres_2008_07_001 crossref_primary_10_1155_2012_562381 crossref_primary_10_1007_s13197_012_0746_4 crossref_primary_10_1016_j_fochx_2023_100800 crossref_primary_10_1007_s00217_015_2625_5 crossref_primary_10_1002_jsfa_9410 crossref_primary_10_1016_j_jfoodeng_2009_06_030 crossref_primary_10_1080_01496395_2016_1146298 crossref_primary_10_1080_03602559_2016_1163603 crossref_primary_10_1016_j_fpsl_2021_100710 crossref_primary_10_21603_2308_4057_2022_1_117_126 |
Cites_doi | 10.1016/j.idairyj.2003.10.007 10.1021/bm0156429 10.1016/S0141-8130(00)00144-6 10.1016/S0939-6411(02)00061-9 10.3168/jds.S0022-0302(03)73984-8 10.3136/nskkk.43.930 10.1021/jf960564f 10.1111/j.1365-2621.2002.tb09488.x 10.1016/S0963-9969(01)00088-6 10.1021/bm049660c 10.1111/j.1365-2621.1992.tb08054.x 10.1021/bm049659d 10.1094/CCHEM.1998.75.2.217 10.3168/jds.S0022-0302(84)81631-8 10.1016/j.lwt.2004.03.013 10.1111/j.1365-2621.1985.tb10457.x 10.3168/jds.S0022-0302(84)81633-1 10.1016/j.idairyj.2004.06.007 |
ContentType | Journal Article |
Copyright | 2006 INIST-CNRS |
Copyright_xml | – notice: 2006 INIST-CNRS |
DBID | FBQ IQODW CGR CUY CVF ECM EIF NPM AAYXX CITATION 7X8 |
DOI | 10.3168/jds.S0022-0302(06)72070-7 |
DatabaseName | AGRIS Pascal-Francis Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed CrossRef MEDLINE - Academic |
DatabaseTitle | MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) CrossRef MEDLINE - Academic |
DatabaseTitleList | MEDLINE MEDLINE - Academic |
Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: EIF name: MEDLINE url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search sourceTypes: Index Database – sequence: 3 dbid: FBQ name: AGRIS url: http://www.fao.org/agris/Centre.asp?Menu_1ID=DB&Menu_2ID=DB1&Language=EN&Content=http://www.fao.org/agris/search?Language=EN sourceTypes: Publisher |
DeliveryMethod | fulltext_linktorsrc |
Discipline | Agriculture |
EISSN | 1525-3198 |
EndPage | 81 |
ExternalDocumentID | 10_3168_jds_S0022_0302_06_72070_7 16357269 17383551 jds89_1_71 US201301045426 |
Genre | Journal Article Comparative Study |
GroupedDBID | --- --K -~X .GJ 0R~ 0SF 186 18M 1B1 29K 2WC 36B 3V. 4.4 457 4G. 53G 5GY 5VS 7-5 7X2 7X7 7XC 88E 8FE 8FG 8FH 8FI 8FJ 8FW 8R4 8R5 8VB AABVA AAEDT AAEDW AAFTH AAIAV AALRI AAQFI AAQXK AAWRB AAXUO ABCQX ABJCF ABJNI ABPTK ABUWG ABVKL ACGFO ACGFS ACIWK ADBBV ADMUD ADPAM AEGXH AENEX AESVU AFKRA AFKWA AFRAH AFTJW AGZHU AHMBA AI. AIAGR AITUG AKVCP ALMA_UNASSIGNED_HOLDINGS ALXNB AMRAJ ASPBG ATCPS AVWKF AZFZN BELOY BENPR BGLVJ BHPHI BPHCQ BVXVI C1A CCPQU CS3 D-I DU5 E3Z EBS EBU EDH EJD EMB F5P FBQ FDB FEDTE FGOYB FYUFA GBLVA GROUPED_DOAJ GX1 HCIFZ HMCUK HVGLF HZ~ K1G L6V L7B M0K M1P M41 M7S N9A NCXOZ NHB O9- OK1 P2P PATMY PQQKQ PROAC PSQYO PTHSS PYCSY Q2X QII QWB R2- ROL RWL S0X SEL SES SSZ SV3 TAE TDS TWZ U5U UHB UKHRP VH1 WOQ XH2 XOL ZGI ZL0 ZXP ~KM - 0R AALRV ABFLS ACVYA ADKZR AQIPR BBAFP HZ K K-O KM LA8 O0- PQEST PQUKI PRINS UNR X 08R IQODW AAHBH ADMHG ADVLN AFJKZ AKRWK ALIPV CGR CUY CVF ECM EIF NPM AAYXX CITATION 7X8 |
ID | FETCH-LOGICAL-c449t-ac45303a3b47c60b4d5dcfb35a1bf81d9d6b1cb5f1ba2c18236757c0ba58874b3 |
ISSN | 0022-0302 |
IngestDate | Sat Aug 17 00:02:19 EDT 2024 Thu Sep 26 18:47:31 EDT 2024 Tue Oct 15 23:31:53 EDT 2024 Sun Oct 22 16:06:29 EDT 2023 Tue Nov 10 19:18:35 EST 2020 Wed Dec 27 18:55:23 EST 2023 |
IsDoiOpenAccess | false |
IsOpenAccess | true |
IsPeerReviewed | true |
IsScholarly | true |
Issue | 1 |
Keywords | Water electrolyzed water Milk protein whey protein isolates Dairy industry pH Extrusion Protein isolate Whey protein |
Language | English |
License | CC BY 4.0 |
LinkModel | OpenURL |
MergedId | FETCHMERGED-LOGICAL-c449t-ac45303a3b47c60b4d5dcfb35a1bf81d9d6b1cb5f1ba2c18236757c0ba58874b3 |
Notes | http://hdl.handle.net/10113/2057 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
OpenAccessLink | http://www.journalofdairyscience.org/article/S0022030206720707/pdf |
PMID | 16357269 |
PQID | 67572983 |
PQPubID | 23479 |
PageCount | 11 |
ParticipantIDs | proquest_miscellaneous_67572983 crossref_primary_10_3168_jds_S0022_0302_06_72070_7 pubmed_primary_16357269 pascalfrancis_primary_17383551 highwire_smallpub1_jds89_1_71 fao_agris_US201301045426 |
PublicationCentury | 2000 |
PublicationDate | 2006 20060101 2006-Jan 2006-01-00 |
PublicationDateYYYYMMDD | 2006-01-01 |
PublicationDate_xml | – year: 2006 text: 2006 |
PublicationDecade | 2000 |
PublicationPlace | Savoy, IL |
PublicationPlace_xml | – name: Savoy, IL – name: United States |
PublicationTitle | Journal of dairy science |
PublicationTitleAlternate | J Dairy Sci |
PublicationYear | 2006 |
Publisher | Am Dairy Sci Assoc American Dairy Science Association |
Publisher_xml | – name: Am Dairy Sci Assoc – name: American Dairy Science Association |
References | Linden (10.3168/jds.S0022-0302(06)72070-7_bib25) 1999 Almeida-Dominguez (10.3168/jds.S0022-0302(06)72070-7_bib1) 1994 DesRochers (10.3168/jds.S0022-0302(06)72070-7_bib8) 1998; 43 Onwulata (10.3168/jds.S0022-0302(06)72070-7_bib27) 2003; 86 Fox (10.3168/jds.S0022-0302(06)72070-7_bib10) 1998 (10.3168/jds.S0022-0302(06)72070-7_bib3) 1998 Gezimati (10.3168/jds.S0022-0302(06)72070-7_bib11) 1998; 45 Harper (10.3168/jds.S0022-0302(06)72070-7_bib15) 1981; Vol. I Ennis (10.3168/jds.S0022-0302(06)72070-7_bib9) 2000 Walstra (10.3168/jds.S0022-0302(06)72070-7_bib35) 1999 Anema (10.3168/jds.S0022-0302(06)72070-7_bib2) 2004; 14 Gosal (10.3168/jds.S0022-0302(06)72070-7_bib13) 2004; 5 Ikeda (10.3168/jds.S0022-0302(06)72070-7_bib17) 2002; 3 Batterman-Azcona (10.3168/jds.S0022-0302(06)72070-7_bib5) 1998; 75 Kitabatake (10.3168/jds.S0022-0302(06)72070-7_bib24) 1985; 50 Kobayashi (10.3168/jds.S0022-0302(06)72070-7_bib38) 1997; 43 Onwulata (10.3168/jds.S0022-0302(06)72070-7_bib28) 2001; 34 Kato (10.3168/jds.S0022-0302(06)72070-7_bib18) 2001 Kilara (10.3168/jds.S0022-0302(06)72070-7_bib22) 1984; 67 Gosal (10.3168/jds.S0022-0302(06)72070-7_bib12) 2004; 5 Salaun (10.3168/jds.S0022-0302(06)72070-7_bib34) 2005; 15 Breitenbach (10.3168/jds.S0022-0302(06)72070-7_bib6) 2002; 54 Rhee (10.3168/jds.S0022-0302(06)72070-7_bib33) 1981; 147 Lucey (10.3168/jds.S0022-0302(06)72070-7_bib26) 1993; 48 Harwalker (10.3168/jds.S0022-0302(06)72070-7_bib16) 1979; 34 Onwulata (10.3168/jds.S0022-0302(06)72070-7_bib29) 2004; 58 Pelegrine (10.3168/jds.S0022-0302(06)72070-7_bib31) 2005; 38 Atkinson (10.3168/jds.S0022-0302(06)72070-7_bib4) 1970 Kester (10.3168/jds.S0022-0302(06)72070-7_bib20) 1984; 67 Hale (10.3168/jds.S0022-0302(06)72070-7_bib14) 2002; 67 Parkes (10.3168/jds.S0022-0302(06)72070-7_bib30) 1998 Queguiner (10.3168/jds.S0022-0302(06)72070-7_bib32) 1992; 57 Kobayashi (10.3168/jds.S0022-0302(06)72070-7_bib21) 1996; 43 Kavanagh (10.3168/jds.S0022-0302(06)72070-7_bib19) 2000; 28 Dahl (10.3168/jds.S0022-0302(06)72070-7_bib7) 1991; 56 Kim (10.3168/jds.S0022-0302(06)72070-7_bib23) 1987; 20 |
References_xml | – volume: 14 start-page: 541 year: 2004 ident: 10.3168/jds.S0022-0302(06)72070-7_bib2 article-title: Effect of pH on the viscosity of heated reconstituted skim milk publication-title: Int. Dairy J. doi: 10.1016/j.idairyj.2003.10.007 contributor: fullname: Anema – start-page: 189 year: 2000 ident: 10.3168/jds.S0022-0302(06)72070-7_bib9 article-title: Milk proteins contributor: fullname: Ennis – volume: 147 start-page: 52 year: 1981 ident: 10.3168/jds.S0022-0302(06)72070-7_bib33 article-title: Texturization publication-title: ACS Symp. Ser. contributor: fullname: Rhee – volume: 3 start-page: 382 year: 2002 ident: 10.3168/jds.S0022-0302(06)72070-7_bib17 article-title: Fine-stranded and particulate aggregates of heat-denatured whey proteins visualized by atomic force microscopy publication-title: Biomacromolecules doi: 10.1021/bm0156429 contributor: fullname: Ikeda – volume: 28 start-page: 41 year: 2000 ident: 10.3168/jds.S0022-0302(06)72070-7_bib19 article-title: Heat-induced gelation of globular proteins: Part 3. Molecular studies on low pH β-lactoglobulin gels publication-title: Int. J. Biol. Macromol. doi: 10.1016/S0141-8130(00)00144-6 contributor: fullname: Kavanagh – year: 1998 ident: 10.3168/jds.S0022-0302(06)72070-7_bib30 article-title: Novel viscometric methods to assess processing effects on milk proteins contributor: fullname: Parkes – volume: 54 start-page: 107 year: 2002 ident: 10.3168/jds.S0022-0302(06)72070-7_bib6 article-title: Melt extrusion: From process to drug delivery technology publication-title: Eur. J. Pharm. Biopharm. doi: 10.1016/S0939-6411(02)00061-9 contributor: fullname: Breitenbach – start-page: 437 year: 1998 ident: 10.3168/jds.S0022-0302(06)72070-7_bib10 article-title: Physical properties of milk contributor: fullname: Fox – volume: 86 start-page: 3775 year: 2003 ident: 10.3168/jds.S0022-0302(06)72070-7_bib27 article-title: Functionality of extrusion-texturized whey proteins publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(03)73984-8 contributor: fullname: Onwulata – year: 1994 ident: 10.3168/jds.S0022-0302(06)72070-7_bib1 contributor: fullname: Almeida-Dominguez – start-page: 189 year: 1999 ident: 10.3168/jds.S0022-0302(06)72070-7_bib35 contributor: fullname: Walstra – year: 1970 ident: 10.3168/jds.S0022-0302(06)72070-7_bib4 contributor: fullname: Atkinson – volume: 43 start-page: 930 year: 1996 ident: 10.3168/jds.S0022-0302(06)72070-7_bib21 article-title: An examination of cooked rice with electrolyzed water publication-title: Nippon Shokuhin Kagayu Kogaku Kaisha doi: 10.3136/nskkk.43.930 contributor: fullname: Kobayashi – volume: 45 start-page: 1130 year: 1998 ident: 10.3168/jds.S0022-0302(06)72070-7_bib11 article-title: Heat-Induced hydrophobically bonded aggregates involving both alpha-lactalbumin and beta-lactoglobulin publication-title: J. Agric. Food Chem. doi: 10.1021/jf960564f contributor: fullname: Gezimati – volume: 67 start-page: 1267 year: 2002 ident: 10.3168/jds.S0022-0302(06)72070-7_bib14 article-title: Instrumental and consumer evaluation of beef patties extended with extrusion-textured whey proteins publication-title: J. Food Sci. doi: 10.1111/j.1365-2621.2002.tb09488.x contributor: fullname: Hale – volume: 34 start-page: 679 year: 2001 ident: 10.3168/jds.S0022-0302(06)72070-7_bib28 article-title: Incorporation of whey products in extruded corn, potato or rice snacks publication-title: Food Res. Int. doi: 10.1016/S0963-9969(01)00088-6 contributor: fullname: Onwulata – volume: 5 start-page: 2420 year: 2004 ident: 10.3168/jds.S0022-0302(06)72070-7_bib13 article-title: Fibrillar β-lactoglobulin gels: Part 2. Dynamic mechanical characterization of heat-set systems publication-title: Biomacromolecules doi: 10.1021/bm049660c contributor: fullname: Gosal – volume: 43 start-page: 930 year: 1997 ident: 10.3168/jds.S0022-0302(06)72070-7_bib38 article-title: An examination of cooked rice with electrolyzed water publication-title: Nippon Shokuhin Kagaku Kogaka Kaishi doi: 10.3136/nskkk.43.930 contributor: fullname: Kobayashi – volume: 20 start-page: 311 year: 1987 ident: 10.3168/jds.S0022-0302(06)72070-7_bib23 article-title: Properties of extruded whey protein concentrate and cereal flour blends publication-title: Lebensm. Wiss. Technol. contributor: fullname: Kim – volume: 57 start-page: 610 year: 1992 ident: 10.3168/jds.S0022-0302(06)72070-7_bib32 article-title: Microcoagulation of a whey protein isolate by extrusion cooking at acid pH publication-title: J. Food Sci. doi: 10.1111/j.1365-2621.1992.tb08054.x contributor: fullname: Queguiner – volume: 5 start-page: 2408 year: 2004 ident: 10.3168/jds.S0022-0302(06)72070-7_bib12 article-title: Fibrillar β-lactoglobulin gels: Part 1. Fibril formation and structure publication-title: Biomacromolecules doi: 10.1021/bm049659d contributor: fullname: Gosal – year: 2001 ident: 10.3168/jds.S0022-0302(06)72070-7_bib18 contributor: fullname: Kato – volume: 56 start-page: 1002 year: 1991 ident: 10.3168/jds.S0022-0302(06)72070-7_bib7 article-title: Twin-screw extrusion texturization of acid and alkali denatured soy protein publication-title: J. Food Technol. contributor: fullname: Dahl – volume: 34 start-page: 419 year: 1979 ident: 10.3168/jds.S0022-0302(06)72070-7_bib16 article-title: Comparison of physicochemical properties of different thermally denatured whey proteins publication-title: Milchwissenschaft contributor: fullname: Harwalker – volume: 58 start-page: 50 issue: 7 year: 2004 ident: 10.3168/jds.S0022-0302(06)72070-7_bib29 article-title: Whey texturation: A whey forward publication-title: Food Technol. contributor: fullname: Onwulata – volume: 75 start-page: 217 year: 1998 ident: 10.3168/jds.S0022-0302(06)72070-7_bib5 article-title: Changes occurring in protein body structures and alphazein during corn flakes processing publication-title: Cereal Chem. doi: 10.1094/CCHEM.1998.75.2.217 contributor: fullname: Batterman-Azcona – volume: 43 start-page: 646 year: 1998 ident: 10.3168/jds.S0022-0302(06)72070-7_bib8 article-title: Comparison of starch pasting properties in oat ring-type breakfast cereals publication-title: Cereals Foods World contributor: fullname: DesRochers – volume: 48 start-page: 438 year: 1993 ident: 10.3168/jds.S0022-0302(06)72070-7_bib26 article-title: Acid-base buffering properties of heated milk publication-title: Milchwissenschaft contributor: fullname: Lucey – volume: 67 start-page: 2734 year: 1984 ident: 10.3168/jds.S0022-0302(06)72070-7_bib22 article-title: Standardization of methodology for evaluating whey proteins publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(84)81631-8 contributor: fullname: Kilara – volume: 38 start-page: 77 year: 2005 ident: 10.3168/jds.S0022-0302(06)72070-7_bib31 article-title: Whey proteins solubility as function of temperature and pH publication-title: Lebensm. Wiss. Technol. doi: 10.1016/j.lwt.2004.03.013 contributor: fullname: Pelegrine – volume: 50 start-page: 1260 year: 1985 ident: 10.3168/jds.S0022-0302(06)72070-7_bib24 article-title: Continuous gel formation by HTST extrusion-cooking: Soy proteins publication-title: J. Food Sci. doi: 10.1111/j.1365-2621.1985.tb10457.x contributor: fullname: Kitabatake – start-page: 184 year: 1999 ident: 10.3168/jds.S0022-0302(06)72070-7_bib25 article-title: The exploitation of by-products contributor: fullname: Linden – volume: 67 start-page: 2755 year: 1984 ident: 10.3168/jds.S0022-0302(06)72070-7_bib20 article-title: Modification of whey proteins to improve functionality publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(84)81633-1 contributor: fullname: Kester – year: 1998 ident: 10.3168/jds.S0022-0302(06)72070-7_bib3 – volume: Vol. I year: 1981 ident: 10.3168/jds.S0022-0302(06)72070-7_bib15 contributor: fullname: Harper – volume: 15 start-page: 95 year: 2005 ident: 10.3168/jds.S0022-0302(06)72070-7_bib34 article-title: Buffering capacity of dairy products publication-title: Int. Dairy J. doi: 10.1016/j.idairyj.2004.06.007 contributor: fullname: Salaun |
SSID | ssj0021205 |
Score | 2.0763853 |
Snippet | Whey proteins have wide acceptance and use in many products due to their beneficial nutritional properties. To further increase the amount of whey protein... |
SourceID | proquest crossref pubmed pascalfrancis highwire fao |
SourceType | Aggregation Database Index Database Publisher |
StartPage | 71 |
SubjectTerms | Animal productions Biological and medical sciences Buffers Chemical Phenomena Chemistry, Physical Electrolysis extrusion Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration meat analogs Microscopy, Confocal Microscopy, Fluorescence Milk and cheese industries. Ice creams Milk Proteins - chemistry Milk Proteins - isolation & purification Milk Proteins - ultrastructure Protein Denaturation protein structure Solubility Terrestrial animal productions Vertebrates Viscosity Water - chemistry Whey Proteins |
Title | Properties of Whey Protein Isolates Extruded under Acidic and Alkaline Conditions |
URI | http://jds.fass.org/cgi/content/abstract/89/1/71 https://www.ncbi.nlm.nih.gov/pubmed/16357269 https://search.proquest.com/docview/67572983 |
Volume | 89 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3db9MwELfYJiF4QHxuBVaMxCRQlVI7H44fS9VRkJgGa6W-WbaToImSoKYTH389d3HSLGKTgJeoSpNcevfr-Xdn-46QF74QGfCG2MukkF4QWu4ZYLUegIVLy2TKDOY7PpxEs0Xwfhku26W81e6SjRnaX1fuK_kfq8I5sCvukv0Hy24fCifgM9gXjmBhOP6VjU8xk77GkqjI-cCv4na_AvtXDt6BZKSRg-mPzfoiAVqJu8VwPfx5UpdoHa--6IpkTgqct94m7v6kqok-X_8c1IPlNi2bf8fWXxX5nAzb7CtINmknqTrHNUhwbcVYh23-ddKU-4STs2764bIzhTgWfIRzpmntPzlOrLvG0o2DdT2COkBy3tI1X2nGXXaVR8e-WujRk3J4thV4hNPBR1wKDg7LE-1Qtl1guDjjOCXLsMAgj3bIHhcyxNYKYtnG44y7Fa7NY2-S57XE1115L0fRq1pWh77sZLq4VFga19XqEv5ameuJcn3QUpGX-V1ypzYlHTsI3SM30vw-uT3-vK4rr6QPyMcWTLTIKIKJ1mCiDZhoAyZagYk6MFEAE23ARFswPSSL4-l8MvPqfhueDQK58bQNQmA02jeBsNHIBEmY2Mz4oWYmg7hGJpFh1oQZM5pbCEx9iDaFHRkdwlAVGP8R2c2LPD0gNBWZ4fCtiSIdYP2l2KYmAy4rQu2zQPQIb9SovrmyKgrCUdS9At2rSvcKda9Gkap0r-CmA1C40qCcUnUt3COHjRVU-VWvVqBthk-KpWJKsB7pd0zTChU-xCAhXPCssZUCB4uzZjpPi4tS4W_kMvZ7ZN-ZsL0XaznySD6-_r2ekFttzu4p2QUjpYfAYjemX2ERjvHx2z7ZezM9Of30GwcRlQE |
link.rule.ids | 315,786,790,4043,27954,27955,27956,31753,33407,33778 |
linkProvider | ProQuest |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Properties+of+Whey+Protein+Isolates+Extruded+under+Acidic+and+Alkaline+Conditions&rft.jtitle=Journal+of+dairy+science&rft.au=Onwulata%2C+C.+I&rft.au=Isobe%2C+S&rft.au=Tomasula%2C+P.+M&rft.au=Cooke%2C+P.+H&rft.date=2006&rft.issn=0022-0302&rft.eissn=1525-3198&rft.volume=89&rft.issue=1&rft.spage=71&rft.epage=81&rft_id=info:doi/10.3168%2Fjds.S0022-0302%2806%2972070-7&rft.externalDocID=US201301045426 |
thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0022-0302&client=summon |
thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0022-0302&client=summon |
thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0022-0302&client=summon |