期刊
JOURNAL OF FOOD SCIENCE
卷 66, 期 5, 页码 711-715出版社
WILEY
DOI: 10.1111/j.1365-2621.2001.tb04626.x
关键词
whey protein isolate (WPI); extensive enzymatic hydrolysis; aggregation; gelation; rheology
Extensive hydrolysis of whey protein isolate (WPI) by Alcalase 2.4L(R) caused a dramatic increase in turbidity and viscosity. A gel was formed after the degree of hydrolysis was greater than or equal to 18%, coinciding with < 16% -lactoglobulin and < 4% -lactalbumin remaining unhydrolyzed. Heat-induced and enzyme-induced WPI gels were compared. Frequency and strain dependence indicated that both gels could be considered as strong, physical gels.
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