Possibility of nutritional enrichment of whipped dairy products with whey proteins treated with high pressure

摘要: Nutritional value in addition to diverse physico-chemical and functional properties make whey proteins highly suitable for food purpose. One of important demand is their capability induce stabilize aerated products. The aim this work was obtain protein isolate β -lactoglobulin with improved foaming properties, what will it its high nutritional value, them more acceptable use whipped dairy For these purpose, were treated hydrostatic pressure 400, 500 600 MPa, holding period 10 minutes. Solubility changes expressed as nitrogen solubility. Turbidity measurements diluted solutions used information about aggregation scanning electron microscopic pictures. Assessment has been based on the foam volume stability. All analysis carried out before after treatment. results obtained showed pressure-induced structural together partial denaturation both samples proportional intensity applied pressure. observed effects treatments clearly indicate that extent physicochemical positively affected foamability stability, respectively.