Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis

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外文摘要：Extensive hydrolysis of whey protein isolate (WPI) by Alcalase 2.4L caused a dramatic increase in turbidity and viscosity. A gel was formed after the degree of hydrolysis was ≥ 18/100, coinciding with < 16/100 β- lactoglobulin and < 4/100 α-lactalbumin remaining unhydrolyzed. Heat-induced and enzyme-induced WPI gels were compared.

外文关键词：

whey protein isolate (WPI)extensive enzymatic hydrolysisaggregation

作者：

D. DOUCET、S. F. GAUTHIER、E. A. FOEGEDING

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出版年：

2001

Journal of Food Science

ISTP

ISSN：0022-1147

年,卷(期)：2001.66(5)