Rehydration and water sorption behaviour of bovine milk protein isolate and its associated enzymatic hydrolysates
The glass transition temperature (Tg), moisture sorption and rehydration properties of bovine milk protein isolate (MPI) and MPI hydrolysates generated with Flavourzyme™, Neutrase™ and Protamex™ [degree of hydrolysis (DH) ranging from 15.6 to 37.1%] were evaluated. MPI hydrolysates displayed reduced...
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| Veröffentlicht in: | International dairy journal 2022-05, Vol.128, p.105323, Article 105323 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The glass transition temperature (Tg), moisture sorption and rehydration properties of bovine milk protein isolate (MPI) and MPI hydrolysates generated with Flavourzyme™, Neutrase™ and Protamex™ [degree of hydrolysis (DH) ranging from 15.6 to 37.1%] were evaluated. MPI hydrolysates displayed reduced water droplet contact angles ( |
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| ISSN: | 0958-6946 1879-0143 |
| DOI: | 10.1016/j.idairyj.2022.105323 |