Studies on whey protein fractions /
Enas Ali Mohamed Eid Baker
Studies on whey protein fractions / دراسات على شقوق بروتينات الشرش Enas Ali Mohamed Eid Baker ; Supervised Monier Mahmoud Elabd , Fatma Mohamed Salama , Mostafa Abdelmoneam Zedan - Cairo : Enas Ali Mohamed Eid Baker , 2017 - 105 P. : charts ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy
The present investigation was carried out to study some important functional properties of whey protein concentrate (WPC), Ý-lacto globulin (Ý-lg) and Ü-lactalbumin (Ü-la) such as foaming, emulsifying, water absorption capacity and oil absorption capacity. These properties are those physico-chemical characteristics which affect their behavior in food so they are very important during process and production of most commercial food products. Whey protein concentrate (WPC), Ý-lactoglobulin (Ý-lg) and Ü -lactalbumin (Ü -la) were used as as foaming and emulsifying agent in manufacturing Ice milk by partial replacing of the skimmed milk powder(SMP) .While 2% of SMP, WPC, Ý-lg and Ü-la were added individually in manufacture of whipped cream. The effect of these fractions on the resultent products
Function properties Whey protein concentrate Ý-lactoglobulin
Studies on whey protein fractions / دراسات على شقوق بروتينات الشرش Enas Ali Mohamed Eid Baker ; Supervised Monier Mahmoud Elabd , Fatma Mohamed Salama , Mostafa Abdelmoneam Zedan - Cairo : Enas Ali Mohamed Eid Baker , 2017 - 105 P. : charts ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy
The present investigation was carried out to study some important functional properties of whey protein concentrate (WPC), Ý-lacto globulin (Ý-lg) and Ü-lactalbumin (Ü-la) such as foaming, emulsifying, water absorption capacity and oil absorption capacity. These properties are those physico-chemical characteristics which affect their behavior in food so they are very important during process and production of most commercial food products. Whey protein concentrate (WPC), Ý-lactoglobulin (Ý-lg) and Ü -lactalbumin (Ü -la) were used as as foaming and emulsifying agent in manufacturing Ice milk by partial replacing of the skimmed milk powder(SMP) .While 2% of SMP, WPC, Ý-lg and Ü-la were added individually in manufacture of whipped cream. The effect of these fractions on the resultent products
Function properties Whey protein concentrate Ý-lactoglobulin