publication . Other literature type . 2013

Emulgirajuća svojstva tribomehanički obrađenih proteina sirutke

Badanjak Sabolović, Marija; Rimac Brnčić, Suzana; Lelas, Vesna;
Open Access English
  • Published: 01 Jan 2013 Journal: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, volume 63, issue 2 (issn: 0026-704X, eissn: 1846-4025, Copyright policy)
  • Publisher: Croatian Dairy Union
Abstract
Proteini sirutke upotrebljavaju se u velikom broju prehrambenih proizvoda zbog njihove visoke nutritivne vrijednosti i jedinstvenih funkcionalnih svojstava. Funkcionalna svojstva proteina sirutke ovise ne samo o podrijetlu sirutke, sezonski ovisnih količina proteinskih i neproteinskih komponenti, već i o uvjetima procesa koji su uključeni u njihovu izolaciju, pročišćavanje i modifikaciju (temperatura, pH, tlak, kemijski dodaci). U ovom radu, tribomehanička mikronizacija (TM) je korištena kao potencijalna tehnika za unapređenje pojedinih funkcionalnih svojstava proteina sirutke. Analizirana su dva različita komercijalna izolata proteina sirutke u prahu (WPI). Pov...
Subjects
free text keywords: whey protein; emulsifying properties; tribomechanical micronization, proteini sirutke; emulgirajuća svojstva; tribomehanička mikronizacija
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