Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration

@inproceedings{Lieske1996PhysicochemicalAF,
  title={Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration},
  author={B. Lieske and Gerd Dr Konrad},
  year={1996}
}
Abstract Limited proteolysis of whey protein by papain at pH 6.5 and subsequent thermal unfolding at acidic pH were studied and correlations between physico-functional (solubility, foaming, emulsifying) and physico-chemical properties were determined. The optimal degree of hydrolysis (DH) for functionality was about 3.0%, characterized by a significant reduction of aggregated whey protein present in commercial ultrafiltered whey protein concentrates. From Chromatographic and electrophoretic… CONTINUE READING

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Preparation, properties, and uses of enzymatic milk protein hydrolysates.

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