ISSN:
1745-4549
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Protein blends were prepared from peanut flour or peanut protein concentrate and whey protein concentrate, sodium caseinate, calcium caseinate or nonfat dry milk. One per cent protein dispersions of these blends containing 0.0, 25.0, 50.0, and 100.0% peanut protein were heated at 60, 80, and 90° C for 30 min. Soluble protein was lower in unheated peanut protein preparations than in unheated milk proteins preparations with lowest soluble protein observed in peanut flour dispersions. Solubility of milk proteins dispersed in distilled water was generally not affected by heat treatment, while heating of similarly prepared peanut protein dispersions above 80° C decreased soluble protein. Systems containing peanut protein with whey protein calcium caseinate or nonfat dry milk were intermediate, in soluble protein and heat stability to that of milk and peanut proteins alone. Soluble protein in peanut/sodium caseinate blends increased slightly with heat treatment. Calcium addition to 30mM decreased soluble protein in all protein systems. Peanut lipoprotein concentrate was not affected by added calcium. Heating whey protein, caseinate and blends of peanut with whey or caseinate in the presence of calcium induced aggregation and lowered soluble protein.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1745-4549.1977.tb00329.x
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