scholarly journals The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties

2015 ◽  
Vol 45 ◽  
pp. 83-92 ◽  
Author(s):  
Norizah Mhd Sarbon ◽  
Farah Badii ◽  
Nazlin K. Howell
Keyword(s):  
Thermal Properties ◽  
Whey Protein ◽  
Protein Interactions ◽  
Chicken Skin ◽  
Chicken Skin Gelatin

scholarly journals Effect of casein to whey protein ratios on the protein interactions and coagulation properties of low-fat yogurt

2016 ◽  
Vol 99 (10) ◽  
pp. 7768-7775 ◽  
Author(s):  
L.L. Zhao ◽  
X.L. Wang ◽  
Q. Tian ◽  
X.Y. Mao
Keyword(s):  
Whey Protein ◽  
Protein Interactions ◽  
Low Fat

The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction

2018 ◽  
Vol 20 (2) ◽  
pp. 515-524 ◽  
Author(s):  
Alice Marciniak ◽  
Shyam Suwal ◽  
Michel Britten ◽  
Yves Pouliot ◽  
Alain Doyen
Keyword(s):  
Hydrostatic Pressure ◽  
Whey Protein ◽  
Protein Interactions ◽  
High Hydrostatic Pressure ◽  
Milk Protein ◽  
Protein Solution ◽  
Green Method ◽  
Alpha Lactalbumin

An innovative and green method for the fractionation of α-lactalbumin with 86% purity from whey protein solution was developed using high hydrostatic pressure as a pretreatment.

scholarly journals Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

2013 ◽  
Vol 30 (1) ◽  
pp. 143-151 ◽  
Author(s):  
Norizah Mhd Sarbon ◽  
Farah Badii ◽  
Nazlin K. Howell
Keyword(s):  
Chicken Skin ◽  
Chicken Skin Gelatin

The cheesemaking potential of milk concentrated up to four-fold by ultrafiltration and heated in the range 90–97 °C

1990 ◽  
Vol 57 (4) ◽  
pp. 549-557 ◽  
Author(s):  
Margaret L. Green
Keyword(s):  
Electron Microscopy ◽  
Heat Treatment ◽  
Whey Protein ◽  
Protein Interactions ◽  
Heat Denaturation ◽  
The Difference

SummaryProperties of interest to cheesemaking were investigated with milks concentrated by ultrafiltration and heated at 90 °C or 95–97 °C for 15 s. The effects of light homogenization before concentration and of addition of CaCl2 after heating were assessed. No changes in casein–fat or casein–whey protein interactions were detected by electron microscopy. The heat denaturation of whey protein increased linearly as the milk became more concentrated. Coagulability by rennet after heat treatment increased with concentration to close to the unheated value in 3·5 to 4-fold concentrates. The decrease in curd firming rate by heat treatment was slightly affected by concentration and addition of CaCl2 restored some of the difference. Heat treatment reduced the rate of whey loss and slightly improved the curd structure but did not affect fat losses. Light homogenization slightly reduced heat denaturation of whey protein and whey loss.

Whey protein interactions in acidic cold-set gels at different pH values

2007 ◽  
Vol 87 (6) ◽  
pp. 535-554 ◽  
Author(s):  
Angelo Luiz Fazani Cavallieri ◽  
Antonio Paulino Costa-Netto ◽  
Marcelo Menossi ◽  
Rosiane Lopes Da Cunha
Keyword(s):  
Whey Protein ◽  
Protein Interactions ◽  
Ph Values

The Effects of Grass Carp Skin Gelatin and Whey Protein Interactions on Rheological and Textural Properties and Nanostructure

2017 ◽  
Vol 26 (7) ◽  
pp. 790-800
Author(s):  
Luyun Cai ◽  
Liping Leng ◽  
Jianrong Li ◽  
Xiaoqiang Chen ◽  
Joe M. Regenstein ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Interactions ◽  
Grass Carp ◽  
Textural Properties
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