Effects of Green Tea Extracts on Foaming,Rheological and Thermal Properties of Whey Proteins

Abstract

Abstract: The effects of three different varieties of green tea extracts(CGT,NGT and UGT,from China,Japan,and Kenya),on the foaming and rheological,and thermal properties of whey proteins were investigated in this paper.The results showed that the green tea extracts markedly increase foam expansion,foam stability and gel strength of whey protein.However,the green tea extracts can not significantly change the denaturing temperature of whey protein,but markedly decrease the enthalphy(ΔH)of whey protein.These results indicated that there are synergic interactions between whey proteins and the main constituent of green tea extracts.

Key words: , green tea extracts； whey protein； foaming； rheology； differential scanning calorimetry；

WU Wei-Guo, Mike Clifford, Nazlin K Howell. Effects of Green Tea Extracts on Foaming,Rheological and Thermal Properties of Whey Proteins[J]. FOOD SCIENCE, 2006, 27(8): 42-48.

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Effects of Green Tea Extracts on Foaming,Rheological and Thermal Properties of Whey Proteins

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