Effects of high pressure processing (hydrostatic high pressure and ultra-high pressure homogenisation) on whey protein native state and susceptibility to tryptic hydrolysis at atmospheric pressure
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- 作者：Claire Blayo ; Océ ; ane Vidcoq1 ; Franç ; oise Lazennec ; Eliane Dumay ; Eliane.Dumay@umontpellier.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Whey proteins ; High-pressure ; Tryptic hydrolysis ; Differential scanning calorimetry ; Ammonium sulphate precipitation ; Light scattering
- 刊名：Food Research International
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：79
- 期：Complete
- 页码：40-53
- 全文大小：3246 K
文摘
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Effect of pressure- or heat-processing on WPI native state was rightly done by DSC.
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UHPH at 300 MPa using efficient cooling limited notably whey protein denaturation.
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Limiting heating allowed increase in WPI susceptibility to further tryptic attack.
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High pressure (isostatic or dynamic) favours β-Lactoglobulin tryptic hydrolysis.
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UHPH may be proposed as a controlled and continuous process to prepare proteolysates.