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| rdf:type
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| Description
| - The difference between foaming properties of hydrolysates with and without adjustment of pH after thermal inactivation of hydrolysis was studied. Spray dried whey protein concentrate was treated with three commercially available proteases: Alcalase, Flavourzyme and Protamex at optimal conditions. Foams were prepared immediately after hydrolysis and thermal inactivation of enzyme. Two foams were made from each hydrolysate: one from hydrolysate without adjustment of pH; one from hydrolysate with adjustment of pH (6,54). Foamability of all hydrolysates was almost same as foamability of unhydrolysed whey protein, no matter if with adjusted or without adjusted pH. In contrast, stability of foams was strongly influenced by hydrolysis. Adjustment of pH had either no significant effect on foam stability (Protamex, Alcalase) or even negative effect in the case of foams processed from Flavourzyme hydrolysates. In relation to the total foam quality prepared from hydrolysates, if no influence of either hydrolysis
- The difference between foaming properties of hydrolysates with and without adjustment of pH after thermal inactivation of hydrolysis was studied. Spray dried whey protein concentrate was treated with three commercially available proteases: Alcalase, Flavourzyme and Protamex at optimal conditions. Foams were prepared immediately after hydrolysis and thermal inactivation of enzyme. Two foams were made from each hydrolysate: one from hydrolysate without adjustment of pH; one from hydrolysate with adjustment of pH (6,54). Foamability of all hydrolysates was almost same as foamability of unhydrolysed whey protein, no matter if with adjusted or without adjusted pH. In contrast, stability of foams was strongly influenced by hydrolysis. Adjustment of pH had either no significant effect on foam stability (Protamex, Alcalase) or even negative effect in the case of foams processed from Flavourzyme hydrolysates. In relation to the total foam quality prepared from hydrolysates, if no influence of either hydrolysis (en)
- The difference between foaming properties of hydrolysates with and without adjustment of pH after thermal inactivation of hydrolysis was studied. Spray dried whey protein concentrate was treated with three commercially available proteases: Alcalase, Flavourzyme and Protamex at optimal conditions. Foams were prepared immediately after hydrolysis and thermal inactivation of enzyme. Two foams were made from each hydrolysate: one from hydrolysate without adjustment of pH; one from hydrolysate with adjustment of pH (6,54). Foamability of all hydrolysates was almost same as foamability of unhydrolysed whey protein, no matter if with adjusted or without adjusted pH. In contrast, stability of foams was strongly influenced by hydrolysis. Adjustment of pH had either no significant effect on foam stability (Protamex, Alcalase) or even negative effect in the case of foams processed from Flavourzyme hydrolysates. In relation to the total foam quality prepared from hydrolysates, if no influence of either hydrolysis (cs)
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| Title
| - The influence of pH and hydrolysis degree on foaming properties of enzymatic WPC hydrolysates.
- Vliv pH a stupně hydrolýzy na pěnící vlastnosti enzymatických hydrolyzátů koncentrátu syrovátkových proteinů. (cs)
- The influence of pH and hydrolysis degree on foaming properties of enzymatic WPC hydrolysates. (en)
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| skos:prefLabel
| - The influence of pH and hydrolysis degree on foaming properties of enzymatic WPC hydrolysates.
- Vliv pH a stupně hydrolýzy na pěnící vlastnosti enzymatických hydrolyzátů koncentrátu syrovátkových proteinů. (cs)
- The influence of pH and hydrolysis degree on foaming properties of enzymatic WPC hydrolysates. (en)
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| skos:notation
| - RIV/60461373:22330/05:00016186!RIV06-MSM-22330___
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| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/05:00016186
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - whey proteins; hydrolysis; foam (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...v/mistoKonaniAkce
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| http://linked.open...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - Celostátní přehlídky sýrů 2005. Výsledky přehlídek a sborník přednášek semináře Mléko a sýry 2005
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Čurda, Ladislav
- Dryáková, Adriena
- Gallier, Sophie
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| http://linked.open...vavai/riv/typAkce
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| http://linked.open.../riv/zahajeniAkce
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| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Vysoká škola chemicko-technologická v Praze
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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