作者: Alisson Borges de Souza , Ítalo Tuler Perrone , Débora de Freitas Almeida , Rodrigo Stephani , Costa Júnior
DOI:
关键词: Milk protein 、 Milk protein concentrate 、 Texture (crystalline) 、 Denaturation (biochemistry) 、 Whey protein 、 Food science 、 Chemistry
摘要: The techno-functional properties of proteins related with the molecular characteristics are facilitated by partial unfolding structures. From these interactions, medium pH is presented as a major interferer in intensity and type reaction that takes place. denaturation interaction different occur forms accordingly to value which they located. This study aimed verify influence interactions between whey protein concentrate/milk concentrate on evolution texture profile processed cheese at values. We have analyzed samples commercial (WPC) milk (MPC) using 112.5g/kg cheese. results were interpreted terms profile. It was also possible optimize proportions WPC MPC, change parameters for creamy an influencing factor this optimization.