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Whey proteins can form different types of gels depending on the method used for their preparation. The purpose of this study was to characterize and compare gels obtained by heating and enzymatic (Bacillus Licheniformis protease) treatments in terms of gelation kinetic, gel mechanical and microstructural properties, and conformational changes of the protein secondary structure due to protein hydrolysis/denaturation...
Whey proteins hydrolyzed by Bacillus licheniformis protease (BLP) form soft and turbid aggregate gels with potential food and biotechnological applications. The purpose of the study was to characterize protease-induced whey protein gelation by comparing different protein and enzyme concentrations in terms of gel mechanical and microstructural properties, and conformational changes in the protein secondary...
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