Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins

Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation... •Lactoferrin-whey protein aggregates formed at pH 6.7 are smaller and more homogeneous.•Lactoferrin interacts with whey proteins differently during heating at pH 6.7 and 5.8.•Incorporation of lactoferrin increased the strength of whey protein gel.•Lactoferrin improved the water holding capacity of whey protein gel at pH 6.7. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2018.01.114
Publisher site
See Article on Publisher Site

Abstract

•Lactoferrin-whey protein aggregates formed at pH 6.7 are smaller and more homogeneous.•Lactoferrin interacts with whey proteins differently during heating at pH 6.7 and 5.8.•Incorporation of lactoferrin increased the strength of whey protein gel.•Lactoferrin improved the water holding capacity of whey protein gel at pH 6.7.

Journal

Food ChemistryElsevier

Published: Jun 30, 2018

References

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