Seven percent solutions (w/w) prepared from a low-fat whey protein concentrate (WPC) containing approximately 80% protein were treated with CO2 to prepare α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) enriched fractions. Compositional data, solubility, foam stability, % overrun, viscosity, emulsion stability index and emulsion stability of the fractions were determined and compared to that of a reference WPC. The α-LA fraction was soluble at pH > 5, while the, β-LG fraction and reference WPC were soluble over the entire pH range studied. In most cases, the functional properties of the fractions were significantly different from that of the WPC feed. The β-LG fraction showed enhanced emulsion stability, emulsion activity, viscosity, and gelling properties relative to the WPC reference.
No takes yet. Share an insight, caveat, or question.
Tomasula et al. (2001) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: