MODIFIED COW MILK WHEY PROTEIN, ITS PRODUCTION AND IMPROVEMENT OF SHAPE RETENTION OF FOOD PRODUCT

摘要

PROBLEM TO BE SOLVED: To provide a modified milk whey protein that is allowed to reduce or lose the gel-formation capability of the heat-modified milk whey protein, its production process, and modification of shape retention, tissue and texture of a food product by using the same. SOLUTION: 100 pts.wt. of milk whey protein are mixed with 1-10 pts.wt. of saccharides and the mixture is heated at 70-95 deg.C for 5-30 minutes to crosslink the milk whey protein through disulfhydryl bonds to increase the apparent molecular weight over 1,000,000 Dalton and the resultant hydrophobic groups are protected with saccharides.