The kinetics of heat denaturation and aggregation for beta-lactoglobulin dispersions (5% w/v) were studied at 3 pHs (6, 6.4, and 6.8) and at a heating temperature of 80 degrees C. Protein aggregates were characterized for ...

A β-Lactoglobulin fraction (r-βLg) was isolated from whey hydrolysates produced with cardosins from Cynara cardunculus. The impact of the hydrolysis process on the r-βLg structure and the rheological properties of heat-induced ...

Dispersed air provides an additional phase within gel-type foods may accommodate new textural and functional demands. This paper addresses the effect of using whey protein beta-lactoglobulin (beta-lg), with different degrees ...

The effects on foaming properties of the aggregates formed by heating concentrate beta-lactoglobulin solutions (55 mg mL-1, pH 6.8) at 85 °C from 1 to 15 min were investigated. Structural characteristics (size and molecular ...

Kinetics of heat-induced gelation of cassava starch (CS) suspensions, whey protein isolate (WPI) solutions and mixed blends at 10% total solids (TS) were followed by small deformation oscillatory shear rheometry in the ...

Milk serum proteins such as alpha-lactalbumin (ALA) and beta-lactoglobulin (BLG) present biochemical polymorphism which is under the control of codominant autosomal alleles. In the present report, we propose modifications ...