EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATES
作者:
P. T. TYBOR,
C. W. DILL,
W. A. LANDMANN,
期刊:
Journal of Food Science
(WILEY Available online 1973)
卷期:
Volume 38,
issue 1
页码: 4-6
ISSN:0022-1147
年代: 1973
DOI:10.1111/j.1365-2621.1973.tb02761.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
Blood protein concentrates were prepared from the serum and decolorized hemoglobin fractions of bovine blood. The emulsifying capacity of the concentrates was dependent on protein concentration and was not affected by spray drying. However, when the serum protein fraction was subjected to the decolorization treatment, its emulsifying capacity was reduced. Lactose, when added to the serum proteins prior to spray drying, prevented this reduction.
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