Controlling water binding properties of dairy proteins through micro-structuring

J.P.C.M. Peters; A.J. van der Goot; R.M. Boom

Controlling water binding properties of dairy proteins through micro-structuring

J.P.C.M. Peters
, A.J. van der Goot
, R.M. Boom

Research output: Contribution to conference › Poster › Professional

Abstract

The objective of this study was: to determine how the characteristics of dairy proteins have to be changed so they hold more water, insight has to be obtained in the natural swelling ability of the dairy proteins. Whey protein isolate (WPI), homogeneous and microstructured gels of whey protein isolate (MPs), sodiumcaseinate (NaCas), calciumcaseinate (CaCas) and paracasein (ParaCas) were evaluated.

Original language	English
Publication status	Published - 2013
Event	Advanced Food Analysis, 28th of January - 1st of February 2013, Wageningen, The Netherlands - Duration: 29 Jan 2013 → 30 Jan 2013

Conference/symposium

Conference/symposium	Advanced Food Analysis, 28th of January - 1st of February 2013, Wageningen, The Netherlands
Period	29/01/13 → 30/01/13

Keywords

milk proteins
water binding capacity
nutrition and health
water holding capacity
absorptivity

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https://edepot.wur.nl/252883

Cite this

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title = "Controlling water binding properties of dairy proteins through micro-structuring",

abstract = "The objective of this study was: to determine how the characteristics of dairy proteins have to be changed so they hold more water, insight has to be obtained in the natural swelling ability of the dairy proteins. Whey protein isolate (WPI), homogeneous and microstructured gels of whey protein isolate (MPs), sodiumcaseinate (NaCas), calciumcaseinate (CaCas) and paracasein (ParaCas) were evaluated.",

keywords = "melkeiwitten, waterbindend vermogen, voeding en gezondheid, waterbergend vermogen, absorberend vermogen, milk proteins, water binding capacity, nutrition and health, water holding capacity, absorptivity",

author = "J.P.C.M. Peters and \{van der Goot\}, A.J. and R.M. Boom",

year = "2013",

language = "English",

note = "Advanced Food Analysis, 28th of January - 1st of February 2013, Wageningen, The Netherlands ; Conference date: 29-01-2013 Through 30-01-2013",

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TY - CONF

T1 - Controlling water binding properties of dairy proteins through micro-structuring

AU - Peters, J.P.C.M.

AU - van der Goot, A.J.

AU - Boom, R.M.

PY - 2013

Y1 - 2013

N2 - The objective of this study was: to determine how the characteristics of dairy proteins have to be changed so they hold more water, insight has to be obtained in the natural swelling ability of the dairy proteins. Whey protein isolate (WPI), homogeneous and microstructured gels of whey protein isolate (MPs), sodiumcaseinate (NaCas), calciumcaseinate (CaCas) and paracasein (ParaCas) were evaluated.

AB - The objective of this study was: to determine how the characteristics of dairy proteins have to be changed so they hold more water, insight has to be obtained in the natural swelling ability of the dairy proteins. Whey protein isolate (WPI), homogeneous and microstructured gels of whey protein isolate (MPs), sodiumcaseinate (NaCas), calciumcaseinate (CaCas) and paracasein (ParaCas) were evaluated.

KW - melkeiwitten

KW - waterbindend vermogen

KW - voeding en gezondheid

KW - waterbergend vermogen

KW - absorberend vermogen

KW - milk proteins

KW - water binding capacity

KW - nutrition and health

KW - water holding capacity

KW - absorptivity

M3 - Poster

T2 - Advanced Food Analysis, 28th of January - 1st of February 2013, Wageningen, The Netherlands

Y2 - 29 January 2013 through 30 January 2013

ER -

Controlling water binding properties of dairy proteins through micro-structuring

Abstract

Conference/symposium

Keywords

Access to Document

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Cite this