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- Luz, Anja, et al. Show all 5 Authors
- Journal of the science of food and agriculture 2019 v.99 no.7 pp. 3443-3450
- aspergillopepsin; bitterness; emulsifying; emulsifying properties; enzymatic hydrolysis; enzyme inactivation; half life; heat inactivation; hydrolysates; hydrolysis; pH; protein denaturation; protein hydrolysates; taste; temperature; viscosity; whey protein isolate
- ... BACKGROUND: One possible way to modify the emulsifying properties of whey proteins is by enzymatic hydrolysis. However, most studies covering the influence of the hydrolysis on whey proteins used a heating step (>65 °C) to inactivate the enzyme. This leads to irreversible product changes, like protein denaturation and increased viscosity. Here, the objective was to investigate the single effect of ...