HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Kilara, A. Search for Related Content PubMed Articles by Kilara, A.

Standardization of Methodology for Evaluating Whey Proteins¹

Department of Food Science, The Pennsylvania State University, University Park 16802

ABSTRACT

Equivocal definition of "functional property" has led to a confusing array of properties and methods to determine these attributes. Such variables as test procedures per se, biases inherent in them, and sample history often may dictate the definition of a particular functional property. This paper reviews objectives of determining functional properties of food proteins, approaches used to determine functionality, existing terminology, and methods pinpointing the areas of confusion. Solutions to these current problems are explored, and the progress on collaborative studies to define and measure functional properties is discussed.

¹ Published as Paper No. 6702 in the Journal Series of the Pennsylvania Agricultural Experiment Station, University Park 16820.

This article has been cited by other articles:

				C. I. Onwulata, S. Isobe, P. M. Tomasula, and P. H. Cooke Properties of Whey Protein Isolates Extruded under Acidic and Alkaline Conditions J Dairy Sci, January 1, 2006; 89(1): 71 - 81. [Abstract] [Full Text] [PDF]

				C. I. Onwulata, R. P. Konstance, and P. M. Tomasula Minimizing Variations in Functionality of Whey Protein Concentrates from Different Sources J Dairy Sci, March 1, 2004; 87(3): 749 - 756. [Abstract] [Full Text] [PDF]

				C. I. Onwulata, R. P. Konstance, P. H. Cooke, and H. M. Farrell Jr. Functionality of Extrusion--Texturized Whey Proteins J Dairy Sci, November 1, 2003; 86(11): 3775 - 3782. [Abstract] [Full Text] [PDF]