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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 350 - 359 (10page)
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This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.
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참고문헌 (95)
참고문헌 신청
Adler-Nissen, J. / 1986 / Enzymatic hydrolysis of food proteins / Elsevier :57~109
Agboola, S. O. / 1998 / Destabilization of oil-in-water emulsions formed using highly hydrolysed whey proteins / J. Agric. Food Chem 46:84~90
Athira, S. / 2014 / Production and characterisation of whey protein hydrolysates having antioxidant activity from cheese whey / J. Sci. Food Agri
Barbut, S. / 2007 / Effect of hydrolyzed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions / Br. Poult. Sci 48:655~660
Bouaouina, H. / 2006 / Functional properties of whey proteins as affected by dynamic high pressure treatment / Int. Dairy J 16:275~284
Agboola, S. O. / 1998 / Destabilization of oil-in-water emulsions formed using highly hydrolysed whey proteins / J. Agric. Food Chem 46:84~90
Athira, S. / 2014 / Production and characterisation of whey protein hydrolysates having antioxidant activity from cheese whey / J. Sci. Food Agri
Barbut, S. / 2007 / Effect of hydrolyzed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions / Br. Poult. Sci 48:655~660
Bouaouina, H. / 2006 / Functional properties of whey proteins as affected by dynamic high pressure treatment / Int. Dairy J 16:275~284
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