Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing

Detalhes bibliográficos
Autor(a) principal: Perrone, Ítalo Tuler
Data de Publicação: 2015
Outros Autores: Souza, Alisson Borges de, Costa Jr., Luiz Carlos Gonçalves, Stephani, Rodrigo, Oliveira, Marcone Augusto Leal de, Costa, Renata Golin Bueno
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1016/j.lwt.2015.05.058
http://www.locus.ufv.br/handle/123456789/21542
Resumo: Denaturation and interaction of different proteins occur in different forms and intensity when the pH value varies in accordance with the medium in which they are located. This study aimed to verify the influence of whey protein/casein interaction in the evolution of viscosity at different pH values, using the Rapid Viscosity Analyzer (RVA) as the thermal processing simulator. Samples of commercial whey protein concentrate (WPC) and milk protein concentrate (MPC) have been analyzed. The results of this study can be applied in the development of products obtained from dairy powders such as processed cheeses and yoghurt.
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spelling Perrone, Ítalo TulerSouza, Alisson Borges deCosta Jr., Luiz Carlos GonçalvesStephani, RodrigoOliveira, Marcone Augusto Leal deCosta, Renata Golin Bueno2018-08-30T16:49:25Z2018-08-30T16:49:25Z2015-1200236438https://doi.org/10.1016/j.lwt.2015.05.058http://www.locus.ufv.br/handle/123456789/21542Denaturation and interaction of different proteins occur in different forms and intensity when the pH value varies in accordance with the medium in which they are located. This study aimed to verify the influence of whey protein/casein interaction in the evolution of viscosity at different pH values, using the Rapid Viscosity Analyzer (RVA) as the thermal processing simulator. Samples of commercial whey protein concentrate (WPC) and milk protein concentrate (MPC) have been analyzed. The results of this study can be applied in the development of products obtained from dairy powders such as processed cheeses and yoghurt.engLWT - Food Science and Technologyv. 64, n. 2, p. 536- 539, dez. 2015Elsevier Ltd.info:eu-repo/semantics/openAccessMilk proteinsHeat treatmentpHRVASimulated conditionsEvaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processinginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf268195https://locus.ufv.br//bitstream/123456789/21542/1/artigo.pdf24e3e78e2a99bbe2fc5298a80b00d1eeMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/21542/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5146https://locus.ufv.br//bitstream/123456789/21542/3/artigo.pdf.jpg2aa44345a2fade8cd716cc54d0b9e497MD53123456789/215422018-08-30 23:00:46.356oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-08-31T02:00:46LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing
title Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing
spellingShingle Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing
Perrone, Ítalo Tuler
Milk proteins
Heat treatment
pH
RVA
Simulated conditions
title_short Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing
title_full Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing
title_fullStr Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing
title_full_unstemmed Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing
title_sort Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing
author Perrone, Ítalo Tuler
author_facet Perrone, Ítalo Tuler
Souza, Alisson Borges de
Costa Jr., Luiz Carlos Gonçalves
Stephani, Rodrigo
Oliveira, Marcone Augusto Leal de
Costa, Renata Golin Bueno
author_role author
author2 Souza, Alisson Borges de
Costa Jr., Luiz Carlos Gonçalves
Stephani, Rodrigo
Oliveira, Marcone Augusto Leal de
Costa, Renata Golin Bueno
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Perrone, Ítalo Tuler
Souza, Alisson Borges de
Costa Jr., Luiz Carlos Gonçalves
Stephani, Rodrigo
Oliveira, Marcone Augusto Leal de
Costa, Renata Golin Bueno
dc.subject.pt-BR.fl_str_mv Milk proteins
Heat treatment
pH
RVA
Simulated conditions
topic Milk proteins
Heat treatment
pH
RVA
Simulated conditions
description Denaturation and interaction of different proteins occur in different forms and intensity when the pH value varies in accordance with the medium in which they are located. This study aimed to verify the influence of whey protein/casein interaction in the evolution of viscosity at different pH values, using the Rapid Viscosity Analyzer (RVA) as the thermal processing simulator. Samples of commercial whey protein concentrate (WPC) and milk protein concentrate (MPC) have been analyzed. The results of this study can be applied in the development of products obtained from dairy powders such as processed cheeses and yoghurt.
publishDate 2015
dc.date.issued.fl_str_mv 2015-12
dc.date.accessioned.fl_str_mv 2018-08-30T16:49:25Z
dc.date.available.fl_str_mv 2018-08-30T16:49:25Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://doi.org/10.1016/j.lwt.2015.05.058
http://www.locus.ufv.br/handle/123456789/21542
dc.identifier.issn.none.fl_str_mv 00236438
identifier_str_mv 00236438
url https://doi.org/10.1016/j.lwt.2015.05.058
http://www.locus.ufv.br/handle/123456789/21542
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv v. 64, n. 2, p. 536- 539, dez. 2015
dc.rights.driver.fl_str_mv Elsevier Ltd.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Elsevier Ltd.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv LWT - Food Science and Technology
publisher.none.fl_str_mv LWT - Food Science and Technology
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
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