scholarly journals Correlations between the physical properties and chemical bonds of extruded corn starch enriched with whey protein concentrate

RSC Advances ◽  
2017 ◽  
Vol 7 (20) ◽  
pp. 11979-11986 ◽  
Author(s):  
Chen Yu ◽  
Junfei Liu ◽  
Xiaozhi Tang ◽  
Xinchun Shen ◽  
Shaowei Liu
Keyword(s):  
Physical Properties ◽  
Statistical Method ◽  
Whey Protein ◽  
Protein Concentration ◽  
Corn Starch ◽  
Extrusion Temperature ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Chemical Bonds

The effects of extrusion temperature and whey protein concentration on the physical properties of corn starch were studied. Correlations between the physical properties of the extrudates and internal chemical bonds in proteins were studied using Pearson's statistical method.

Functional Characteristics of Extruded Blends of Whey Protein Concentrate and Corn Starch

2007 ◽  
Vol 84 (2) ◽  
pp. 195-201 ◽  
Author(s):  
S. L. Amaya-Llano ◽  
N. Morales Hernández ◽  
E. Castaño Tostado ◽  
F. Martínez-Bustos
Keyword(s):  
Whey Protein ◽  
Corn Starch ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Functional Characteristics

Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber

2009 ◽  
Vol 4 (5) ◽  
pp. 797-808 ◽  
Author(s):  
Abigail Santillán-Moreno ◽  
Fernando Martínez-Bustos ◽  
Eduardo Castaño-Tostado ◽  
Silvia L. Amaya-Llano
Keyword(s):  
Whey Protein ◽  
Corn Starch ◽  
Physicochemical Characterization ◽  
Whey Protein Concentrate ◽  
Agave Tequilana ◽  
Protein Concentrate

scholarly journals Effect of Whey Protein Concentrate Addition on the Physical Properties of Low Fat Processed Cheese

2012 ◽  
Vol 59 (3) ◽  
pp. 122-126 ◽  
Author(s):  
Manabu Suzuki ◽  
Yuzoh Asano ◽  
Haruko Fujita ◽  
Naoyuki Inoue ◽  
Tadahiro Abe ◽  
...  
Keyword(s):  
Physical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Low Fat ◽  
Processed Cheese

scholarly journals Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

2011 ◽  
Vol 31 (4) ◽  
pp. 870-878 ◽  
Author(s):  
Fernando Martínez-Bustos ◽  
Rubí Viveros-Contreras ◽  
Tomás Galicia-García ◽  
Elizabeth Harumi Nabeshima ◽  
Iñigo Verdalet-Guzmán
Keyword(s):  
Whey Protein ◽  
Sugarcane Bagasse ◽  
Corn Starch ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Functional Characteristics

Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams

2008 ◽  
Vol 61 (2) ◽  
pp. 183-191 ◽  
Author(s):  
ZAHRA EMAM-DJOME ◽  
MOHAMMAD EBRAHIMZADEH MOUSAVI ◽  
ABDEL-VAHAB GHORBANI ◽  
ASHKAN MADADLOU
Keyword(s):  
Physical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Dairy Creams

Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration

2020 ◽  
Vol 26 (8) ◽  
pp. 657-665
Author(s):  
Josiane Kilian ◽  
Ilizandra Aparecida Fernandes ◽  
Anne Luize Lupatini Menegotto ◽  
Clarice Steffens ◽  
Cecilia Abirached ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Water Layer ◽  
Whey Protein Concentrate ◽  
Elastic Behavior ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Interfacial Film ◽  
Oil Water ◽  
Present Particle

The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1–3 bar and temperature of 10–20℃. In the conditions that show the more protein concentration were evaluated the interfacial and emulsifying properties at pH 5.7 and 7.0. The whey concentrate at 10℃ and 1.5 bar showed the higher protein value 36% (w/w), with soluble protein of 33.82% (solubility of 93.94%) for pH 5.7 and 34% (solubility of 94.4%) for pH 7.0, respectively. The whey concentrate powder present particle size distribution between 0.4-110 um. The whey at pH 5.7 and 7.0 was not observed significant differences in the resistance parameters of the oil/water layer interface. The interfacial film formed by the proteins presented an essentially elastic behavior in both pH, and in pH 5.7 the emulsion was more stable with lower diameter droplets. The concentrate whey showed techno-functional properties (emulsification and solubility), which allow the use as ingredients in products of industrial interest in food products such as mayonnaise, ice cream, sauces, and others.

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