Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates
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- 作者：Natalia Esté ; veza ; nataliatelle@uvigo.es" class="auth_mail" title="E-mail the corresponding author ; Pablo Fuciñ ; osc ; Veró ; nica Bargielab ; Guillermo Picó ; d ; Nadia Woitovich Valettid ; Clara Asunció ; n Tovarb ; M. Luisa Rú ; aa
- 关键词：Whey protein ; Enzymatic hydrolysis ; β-Lactoglobulin ; Conformational changes ; Gelation ; Rheological properties
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：169-178
- 全文大小：1615 K
文摘
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β-Lg fraction (r-βLg) was recovered from whey hydrolysates obtained with cardosins.
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Structural and rheological properties of r-βLg were studied at different pH values.
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Changes in the 3D-structure of r-βLg were confirmed by different techniques.
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At acidic pH, r-βLg formed an improved microstructure with high flexibility.
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r-βLg gels may be useful as encapsulation matrix for bioactive peptides.