The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform
E C Reynolds - One of the best experts on this subject based on the ideXlab platform.
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Production of a High Gel Strength Whey Protein Concentrate from Cheese Whey
Journal of Dairy Science, 2010Co-Authors: Paul D. Veith, E C ReynoldsAbstract:In order to develop a process for the production of a whey protein concentrate (WPC) with high Gel Strength and water-holding capacity from cheese whey, we analyzed 10 commercially available WPC with different functional properties. Protein composition and modification were analyzed using electrophoresis, HPLC, and mass spectrometry. The analyses of the WPC revealed that the factors closely associated with Gel Strength and water-holding capacity were solubility and composition of the protein and the ionic environment. To maintain whey protein solubility, it is necessary to minimize heat exposure of the whey during pretreatment and processing. The presence of the caseinomacropeptide (CMP) in the WPC was found to be detrimental to Gel Strength and water-holding capacity. All of the commercial WPC that produced high-Strength Gels exhibited ionic compositions that were consistent with acidic processing to remove divalent cations with subsequent neutralization with sodium hydroxide. We have shown that ultrafiltration/diafiltration of cheese whey, adjusted to pH 2.5, through a membrane with a nominal molecular weight cut-off of 30,000 at 15 degrees C substantially reduced the level of CMP, lactose, and minerals in the whey with retention of the whey proteins. The resulting WPC formed from this process was suitable for the inclusion of sodium polyphosphate to produce superior functional properties in terms of Gelation and water-holding capacity.
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production of a high Gel Strength whey protein concentrate from cheese whey
Journal of Dairy Science, 2004Co-Authors: Paul D. Veith, E C ReynoldsAbstract:In order to develop a process for the production of a whey protein concentrate (WPC) with high Gel Strength and water-holding capacity from cheese whey, we analyzed 10 commercially available WPC with different functional properties. Protein composition and modification were analyzed using electrophoresis, HPLC, and mass spectrometry. The analyses of the WPC revealed that the factors closely associated with Gel Strength and water-holding capacity were solubility and composition of the protein and the ionic environment. To maintain whey protein solubility, it is necessary to minimize heat exposure of the whey during pretreatment and processing. The presence of the caseinomacropeptide (CMP) in the WPC was found to be detrimental to Gel Strength and water-holding capacity. All of the commercial WPC that produced high-Strength Gels exhibited ionic compositions that were consistent with acidic processing to remove divalent cations with subsequent neutralization with sodium hydroxide. We have shown that ultrafiltration/diafiltration of cheese whey, adjusted to pH 2.5, through a membrane with a nominal molecular weight cut-off of 30,000 at 15°C substantially reduced the level of CMP, lactose, and minerals in the whey with retention of the whey proteins. The resulting WPC formed from this process was suitable for the inclusion of sodium polyphosphate to produce superior functional properties in terms of Gelation and water-holding capacity.
A A Karim - One of the best experts on this subject based on the ideXlab platform.
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ultraviolet irradiation improves Gel Strength of fish Gelatin
Food Chemistry, 2009Co-Authors: Rajeev Bhat, A A KarimAbstract:Abstract Preliminary studies were undertaken to investigate the impact of ultraviolet (UV) irradiation on the Gel Strength, viscosity, and thermal properties of a commercially procured fish Gelatin sample. Fish Gelatin samples (dry granules) were exposed to UV irradiation for 30 and 60 min. Irradiated samples exhibited significant improvement in the Gel Strength, marked reduction in viscosity, with significant changes in the melting enthalpy. Results indicated the prospects of employing UV radiation as an alternative method over conventional means for improving some of the quality attributes of fish Gelatin.
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Ultraviolet irradiation improves Gel Strength of fish Gelatin
Food Chemistry, 2009Co-Authors: Rajeev Bhat, A A KarimAbstract:Preliminary studies were undertaken to investigate the impact of ultraviolet (UV) irradiation on the Gel Strength, viscosity, and thermal properties of a commercially procured fish Gelatin sample. Fish Gelatin samples (dry granules) were exposed to UV irradiation for 30 and 60 min. Irradiated samples exhibited significant improvement in the Gel Strength, marked reduction in viscosity, with significant changes in the melting enthalpy. Results indicated the prospects of employing UV radiation as an alternative method over conventional means for improving some of the quality attributes of fish Gelatin. © 2008 Elsevier Ltd. All rights reserved.
Paul D. Veith - One of the best experts on this subject based on the ideXlab platform.
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Production of a High Gel Strength Whey Protein Concentrate from Cheese Whey
Journal of Dairy Science, 2010Co-Authors: Paul D. Veith, E C ReynoldsAbstract:In order to develop a process for the production of a whey protein concentrate (WPC) with high Gel Strength and water-holding capacity from cheese whey, we analyzed 10 commercially available WPC with different functional properties. Protein composition and modification were analyzed using electrophoresis, HPLC, and mass spectrometry. The analyses of the WPC revealed that the factors closely associated with Gel Strength and water-holding capacity were solubility and composition of the protein and the ionic environment. To maintain whey protein solubility, it is necessary to minimize heat exposure of the whey during pretreatment and processing. The presence of the caseinomacropeptide (CMP) in the WPC was found to be detrimental to Gel Strength and water-holding capacity. All of the commercial WPC that produced high-Strength Gels exhibited ionic compositions that were consistent with acidic processing to remove divalent cations with subsequent neutralization with sodium hydroxide. We have shown that ultrafiltration/diafiltration of cheese whey, adjusted to pH 2.5, through a membrane with a nominal molecular weight cut-off of 30,000 at 15 degrees C substantially reduced the level of CMP, lactose, and minerals in the whey with retention of the whey proteins. The resulting WPC formed from this process was suitable for the inclusion of sodium polyphosphate to produce superior functional properties in terms of Gelation and water-holding capacity.
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production of a high Gel Strength whey protein concentrate from cheese whey
Journal of Dairy Science, 2004Co-Authors: Paul D. Veith, E C ReynoldsAbstract:In order to develop a process for the production of a whey protein concentrate (WPC) with high Gel Strength and water-holding capacity from cheese whey, we analyzed 10 commercially available WPC with different functional properties. Protein composition and modification were analyzed using electrophoresis, HPLC, and mass spectrometry. The analyses of the WPC revealed that the factors closely associated with Gel Strength and water-holding capacity were solubility and composition of the protein and the ionic environment. To maintain whey protein solubility, it is necessary to minimize heat exposure of the whey during pretreatment and processing. The presence of the caseinomacropeptide (CMP) in the WPC was found to be detrimental to Gel Strength and water-holding capacity. All of the commercial WPC that produced high-Strength Gels exhibited ionic compositions that were consistent with acidic processing to remove divalent cations with subsequent neutralization with sodium hydroxide. We have shown that ultrafiltration/diafiltration of cheese whey, adjusted to pH 2.5, through a membrane with a nominal molecular weight cut-off of 30,000 at 15°C substantially reduced the level of CMP, lactose, and minerals in the whey with retention of the whey proteins. The resulting WPC formed from this process was suitable for the inclusion of sodium polyphosphate to produce superior functional properties in terms of Gelation and water-holding capacity.
Rajeev Bhat - One of the best experts on this subject based on the ideXlab platform.
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ultraviolet irradiation improves Gel Strength of fish Gelatin
Food Chemistry, 2009Co-Authors: Rajeev Bhat, A A KarimAbstract:Abstract Preliminary studies were undertaken to investigate the impact of ultraviolet (UV) irradiation on the Gel Strength, viscosity, and thermal properties of a commercially procured fish Gelatin sample. Fish Gelatin samples (dry granules) were exposed to UV irradiation for 30 and 60 min. Irradiated samples exhibited significant improvement in the Gel Strength, marked reduction in viscosity, with significant changes in the melting enthalpy. Results indicated the prospects of employing UV radiation as an alternative method over conventional means for improving some of the quality attributes of fish Gelatin.
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Ultraviolet irradiation improves Gel Strength of fish Gelatin
Food Chemistry, 2009Co-Authors: Rajeev Bhat, A A KarimAbstract:Preliminary studies were undertaken to investigate the impact of ultraviolet (UV) irradiation on the Gel Strength, viscosity, and thermal properties of a commercially procured fish Gelatin sample. Fish Gelatin samples (dry granules) were exposed to UV irradiation for 30 and 60 min. Irradiated samples exhibited significant improvement in the Gel Strength, marked reduction in viscosity, with significant changes in the melting enthalpy. Results indicated the prospects of employing UV radiation as an alternative method over conventional means for improving some of the quality attributes of fish Gelatin. © 2008 Elsevier Ltd. All rights reserved.
Daniel Stgelais - One of the best experts on this subject based on the ideXlab platform.
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water holding capacity and Gel Strength of rennet curd as affected by high pressure treatment of milk
Food Research International, 2000Co-Authors: P K Pandey, Hosahalli S Ramaswamy, Daniel StgelaisAbstract:Abstract The effect of high pressure (HP) treatment on two Gel characteristics, water-holding capacity (WHC) and Gel-Strength (GS), of rennet curd was evaluated as a function of pressure (200–400 MPa), temperature (3–21°) and holding time (10–110min) using a response surface methodology. A central composite design was used to investigate the effect of process variables and a second order multiple response model was used to relate the pressure, temperature and holding time to WHC and GS. In general, with a decrease in pressure level, temperature and holding time, there was a decrease in water-holding capacity and an increase in the Gel-Strength of the rennet curds. The conditions of minimum of WHC (40%) were: pressure, 280 MPa; temperature, 9°C, and holding time, 42 min which also resulted in a high Gel Strength of 0.47N slightly below the maximum of 0.52N.
