Characterization of a Commercial Whey Protein Hydrolysate and Its Use as a Binding Agent in the Whey Protein Isolate Agglomeration Process

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 (<i>p</i> > 0.05) differe...

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Bibliographic Details
Main Authors: Baheeja J. Zaitoun, Niels Palmer, Jayendra K. Amamcharla
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
agglomeration
whey
hydrolysate
isolate
Online Access:https://www.mdpi.com/2304-8158/11/12/1797

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