Whey protein coating effect on the oxygen uptake of dry roasted peanuts

被引：31
|
作者：
Mate, JI
Krochta, JM
机构：
[1] UNIV CALIF DAVIS,DEPT AGR & BIOL ENGN,DAVIS,CA 95616
[2] AGR UNIV WAGENINGEN,DEPT FOOD SCI,NL-6700 EV WAGENINGEN,NETHERLANDS
来源：
JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 06期
关键词：
peanut; whey protein; coating; oxygen uptake;
D O I：
10.1111/j.1365-2621.1996.tb10960.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A procedure was developed to coat peanuts with aqueous whey protein isolate (WPI) solutions based on increasing coating-solution viscosity. Oxygen uptake of WPI-coated nuts and uncoated nuts were compared. WPI coatings delayed oxygen uptake of dry roasted peanuts at intermediate (53%) and low (21%) storage relative humidity. They had similar results at 29 degrees C and 37 degrees C. The effects of coating thickness and storage relative humidity indicate that the mechanism of protection of the coatings was through their oxygen barrier properties.
引用
收藏
页码：1202 / &
页数：6
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