Roles of charge interactions on astringency of whey proteins at low pH.

@article{Vardhanabhuti2010RolesOC,
  title={Roles of charge interactions on astringency of whey proteins at low pH.},
  author={Bongkosh Vardhanabhuti and Michele A Kelly and Paige J Luck and Mary Anne Drake and Edward Allen Foegeding},
  journal={Journal of dairy science},
  year={2010},
  volume={93 5},
  pages={1890-9}
}
Whey proteins are a major ingredient in sports drink and functional beverages. At low pH, whey proteins are astringent, which may be undesirable in some applications. Understanding the astringency mechanism of whey proteins at low pH could lead to developing ways to minimize the astringency. This study compared the astringency of beta-lactoglobulin (beta-LG) at low pH with phosphate buffer controls having the same amount of phosphate and at similar pH. Results showed that beta-LG samples were… CONTINUE READING