Effect of Additives on Subcritical Water Hydrolysis of Whey Protein Isolate

The objective was to examine the effect of the additives acetic acid, lactic acid, sodium bicarbonate, sodium chloride, and sodium hydroxide on the hydrolysis of whey protein isolate with subcritical water. A screening experimental design was used to study the effect of temperature, time, and additi...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2012-05, Vol.60 (20), p.5250-5256
Hauptverfasser:	Espinoza, Ashley D, Morawicki, Rubén O
Format:	Artikel
Sprache:	eng
Schlagworte:	acetic acid Acetic Acid - pharmacology additives amino acids Amino Acids - analysis Biological and medical sciences experimental design Food industries free amino acids Fundamental and applied biological sciences. Psychology Hot Temperature Hydrolysis lactic acid Milk and cheese industries. Ice creams Milk Proteins - chemistry Molecular Weight peptides Peptides - chemistry sodium bicarbonate Sodium Bicarbonate - pharmacology sodium chloride sodium hydroxide Sodium Hydroxide - pharmacology Temperature Time Factors Water - chemistry whey protein isolate Whey Proteins
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