Succinylated Whey Protein Concentrates in Ice Cream and Instant Puddings

Le résumé fourni par la source

The effect on quality of substituting succinylated cheese whey protein concentrate for nonfat dry milk in ice cream and instant pudding was examined.The use of succinylated whey protein concentrate in ice cream increased viscosity and resistance to melting and reduced freezing time and overrun.In the absence of stabilizers and emulsifiers, trends were the same and ice cream remained stable.Incorporating succinylated whey protein concentrate into instant pudding increased hydration and retarded rate of firming during storage.precipitate was freeze dried to give unmodified whey protein concentrate (WC).A portion of the WC was succinylated by the method of (11).A portion of the SWC was washed twice by water added to the isoelectrically precipitated proteins (6'.1 vol/vol) with stirring for 10 min and centrifuging prior to neutralization and freeze drying.Dialyzed SWC also was prepared by succinylation of WC at pH 8 followed by dialysis against distilled water for 48 h and freeze drying the retentate.Dialyzed SWC was used in the pudding experiments only.The protein contents of WC, unwashed, washed, and dialyzed SWC were 67.7, 69.5, 74.9, and 72.5%.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.