Whey protein concentrate (WPC 80) and sodium caseinate were hydrolyzed by Protamex to 5%, 10%, 15%, and 20% degree of hydrolysis (DH). WPC 80, sodium caseinate and their hydrolysates were then analyzed, compared and e...Whey protein concentrate (WPC 80) and sodium caseinate were hydrolyzed by Protamex to 5%, 10%, 15%, and 20% degree of hydrolysis (DH). WPC 80, sodium caseinate and their hydrolysates were then analyzed, compared and evaluated for their nutritional qualities. Their chemical composition, protein solubility, amino acid composition, essential amino acid index (EAA index), biological value (BV), nutritional index (NI), chemical score, enzymic protein efficiency ratio (E-PER) and in vitro protein digestibility (IVPD) were determined. The results indicated that the enzymatic hydrolysis of WPC 80 and sodium caseinate by Protamex improved the solubility and IVPD of their hydrolysates. WPC 80, sodium caseinate and their hydrolysates were high-quality proteins and had a surplus of essential amino acids compared with the FAO/WHO/UNU (1985) reference standard. The nutritive value of WPC 80 and its hydrolysates was superior to that of sodium caseinate and its hydrolysates as indicated by some nutritional parameters such as the amino acid composition, chemical score, EAA index and predicted BV. However, the E-PER was lower for the WPC hydrolysates as compared to unhydrolyzed WPC 80 but sodium caseinate and its hydrolysates did not differ significantly. The nutritional qualities of WPC 80, sodium caseinate and their hydrolysates were good and make them appropriate for food formulations or as nutritional supplements.展开更多
Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and o...Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and other ingredients in a twin screw extruder. The functional properties and textural of crispy balls snacks （CBS） have been studied. The results showed that different protein types were significantly affected on functional and chemical properties of extrudate. The bulk density of CBS-SC was the lowest due to the highest expansion, while CBS-WPC retained the most water in the product, whereas, the maximum value of water solubility index was obtained in the CBS-CWP. Results also showed that protein digestibility value of extrudates had higher than non-extruded products. Color analysis of CBS-SC and CBS-SWS products had the highest AE values （P ≤ 0.05）, whereas CBS-SWS was statistically higher than CBS-SC in rank. Also, it was noticed that CBS-SWS had the highest value of browning index. The hardness of all extrudates products was desirable for expanded crispy where ranged from 17.3 N to 12.18 N. Generally, MPC and SC incorporated with cereal flour had acceptable quality characteristics and improved significantly the functional and texture properties of crispy balls products.展开更多
文摘Whey protein concentrate (WPC 80) and sodium caseinate were hydrolyzed by Protamex to 5%, 10%, 15%, and 20% degree of hydrolysis (DH). WPC 80, sodium caseinate and their hydrolysates were then analyzed, compared and evaluated for their nutritional qualities. Their chemical composition, protein solubility, amino acid composition, essential amino acid index (EAA index), biological value (BV), nutritional index (NI), chemical score, enzymic protein efficiency ratio (E-PER) and in vitro protein digestibility (IVPD) were determined. The results indicated that the enzymatic hydrolysis of WPC 80 and sodium caseinate by Protamex improved the solubility and IVPD of their hydrolysates. WPC 80, sodium caseinate and their hydrolysates were high-quality proteins and had a surplus of essential amino acids compared with the FAO/WHO/UNU (1985) reference standard. The nutritive value of WPC 80 and its hydrolysates was superior to that of sodium caseinate and its hydrolysates as indicated by some nutritional parameters such as the amino acid composition, chemical score, EAA index and predicted BV. However, the E-PER was lower for the WPC hydrolysates as compared to unhydrolyzed WPC 80 but sodium caseinate and its hydrolysates did not differ significantly. The nutritional qualities of WPC 80, sodium caseinate and their hydrolysates were good and make them appropriate for food formulations or as nutritional supplements.
文摘Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and other ingredients in a twin screw extruder. The functional properties and textural of crispy balls snacks （CBS） have been studied. The results showed that different protein types were significantly affected on functional and chemical properties of extrudate. The bulk density of CBS-SC was the lowest due to the highest expansion, while CBS-WPC retained the most water in the product, whereas, the maximum value of water solubility index was obtained in the CBS-CWP. Results also showed that protein digestibility value of extrudates had higher than non-extruded products. Color analysis of CBS-SC and CBS-SWS products had the highest AE values （P ≤ 0.05）, whereas CBS-SWS was statistically higher than CBS-SC in rank. Also, it was noticed that CBS-SWS had the highest value of browning index. The hardness of all extrudates products was desirable for expanded crispy where ranged from 17.3 N to 12.18 N. Generally, MPC and SC incorporated with cereal flour had acceptable quality characteristics and improved significantly the functional and texture properties of crispy balls products.
