Astringency of Bovine Milk Whey Protein

摘要: Whey protein solutions at pH 3.5 elicited an astringent taste sensation. The astringency of whey isolate (WPI), the process (PWP) that was prepared by heating WPI 7.0, and (aPWP) were adjusted to evaluated 2 sensory analyses (the threshold method scalar scoring method) instrumental analysis (taste sensor method). taste-stimulating effects bovine porcine gelatin also evaluated. value WPI, PWP, aPWP 1.5, 1.0, 0.7 mg/mL, respectively, whereas gelatins did not give definite astringency. It confirmed these proteins increased with increase in concentration, strong 10 mg/mL under acidic conditions. On other hand, types gelatin. A gave specific values for 3.5, which corresponded well those obtained analysis. Elicitation induced conditions would be caused aggregation precipitation molecules mouth.