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Characterization of a Commercial Whey Protein Hydrolysate and Its Use as a Binding Agent in the Whey Protein Isolate Agglomeration Process
The first objective of this study was to characterize the chemical properties of three lots of whey protein hydrolysate (WPH) obtained from a commercial manufacturer. The degree of hydrolysis (DH) of WPH was between 13.82 and 15.35%, and was not significantly (p > 0.05) different between the batc...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222531/ https://www.ncbi.nlm.nih.gov/pubmed/35741995 http://dx.doi.org/10.3390/foods11121797 |