Use este identificador para citar ou linkar para este item:
https://locus.ufv.br//handle/123456789/21542
Tipo: | Artigo |
Título: | Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing |
Autor(es): | Perrone, Ítalo Tuler Souza, Alisson Borges de Costa Jr., Luiz Carlos Gonçalves Stephani, Rodrigo Oliveira, Marcone Augusto Leal de Costa, Renata Golin Bueno |
Abstract: | Denaturation and interaction of different proteins occur in different forms and intensity when the pH value varies in accordance with the medium in which they are located. This study aimed to verify the influence of whey protein/casein interaction in the evolution of viscosity at different pH values, using the Rapid Viscosity Analyzer (RVA) as the thermal processing simulator. Samples of commercial whey protein concentrate (WPC) and milk protein concentrate (MPC) have been analyzed. The results of this study can be applied in the development of products obtained from dairy powders such as processed cheeses and yoghurt. |
Palavras-chave: | Milk proteins Heat treatment pH RVA Simulated conditions |
Editor: | LWT - Food Science and Technology |
Tipo de Acesso: | Elsevier Ltd. |
URI: | https://doi.org/10.1016/j.lwt.2015.05.058 http://www.locus.ufv.br/handle/123456789/21542 |
Data do documento: | Dez-2015 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
---|---|---|---|---|
artigo.pdf Until 2100-12-31 | texto completo | 261,91 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.