Original paper
Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey
Abstract
The impact of alkaline electro-activation (EA) on the protein solubility, foaming, and emulsifying characteristics of whey was investigated. EA caused protein aggregation and conjugation. At low electric current and holding time, proteins aggregation through disulfide bonds was observed, whereas increasing currents and holding times caused proteins to conjugate with sugars such as lactose, lactulose and galactose. The EA process improved the...
Paper Details
Title
Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey
Published Date
Mar 1, 2022
Journal
Volume
373
Pages
131428 - 131428
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Notes
History