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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F09%3A00022448%21RIV10-MSM-22330___
rdf:type
skos:Concept n19:Vysledek
dcterms:description
The influence of drying and ultrafiltration, as common methods for whey processing, were characterised on emulsifying properties of whey proteins. The oil-in-water emulsions with various oil contents (10 ? 60 % w/w) and various protein concentrations were prepared using a rotor-stator mixer from native whey, reconstituted whey powder and reconstituted whey protein concentrate. The emulsifying properties were evaluated by determination of particle size distribution measured by laser diffraction and verified by microscoping observations. The oil droplets sizes increased both by increasing oil content and by decreasing content of proteins. It was possible to observe a significant increase of free oil at emulsions prepared from whey powders up to 40 % of oil content. Content of free oil was higher for reconstituted whey powder in comparison with whey protein concentrate. Further, the evaluation of the functional properties was completed by analysis of surface protein content. Whey protein concentrate show The influence of drying and ultrafiltration, as common methods for whey processing, were characterised on emulsifying properties of whey proteins. The oil-in-water emulsions with various oil contents (10 ? 60 % w/w) and various protein concentrations were prepared using a rotor-stator mixer from native whey, reconstituted whey powder and reconstituted whey protein concentrate. The emulsifying properties were evaluated by determination of particle size distribution measured by laser diffraction and verified by microscoping observations. The oil droplets sizes increased both by increasing oil content and by decreasing content of proteins. It was possible to observe a significant increase of free oil at emulsions prepared from whey powders up to 40 % of oil content. Content of free oil was higher for reconstituted whey powder in comparison with whey protein concentrate. Further, the evaluation of the functional properties was completed by analysis of surface protein content. Whey protein concentrate show
dcterms:title
The influence of whey processing on emulsifying properties of whey proteins. The influence of whey processing on emulsifying properties of whey proteins.
skos:prefLabel
The influence of whey processing on emulsifying properties of whey proteins. The influence of whey processing on emulsifying properties of whey proteins.
skos:notation
RIV/60461373:22330/09:00022448!RIV10-MSM-22330___
n3:aktivita
n20:Z
n3:aktivity
Z(MSM6046137305)
n3:dodaniDat
n17:2010
n3:domaciTvurceVysledku
n14:1799967
n3:druhVysledku
n6:D
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
319426
n3:idVysledku
RIV/60461373:22330/09:00022448
n3:jazykVysledku
n5:eng
n3:klicovaSlova
Emulsion; whey proteins; particle size distribution; free oil; surface protein content
n3:klicoveSlovo
n4:Emulsion n4:surface%20protein%20content n4:whey%20proteins n4:particle%20size%20distribution n4:free%20oil
n3:kontrolniKodProRIV
[9EBD3E97DAC1]
n3:mistoKonaniAkce
Zurich
n3:mistoVydani
Zurich
n3:nazevZdroje
Proccedings: The International Symposium on Food Rheology and Structure, ETH Zurich 2009
n3:obor
n12:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n17:2009
n3:tvurceVysledku
Štětina, Jiří Diblíková, Lenka Kováčová, Renáta
n3:typAkce
n21:WRD
n3:zahajeniAkce
2009-06-15+02:00
n3:zamer
n8:MSM6046137305
s:numberOfPages
2
n16:hasPublisher
ETH Zurich
n13:isbn
978-3-905609-43-1
n10:organizacniJednotka
22330