Abstract Oil-in-water (O/W) emulsions were prepared using bovine milk protein isolate (MPI) or MPI hydrolysates containing 1.60% (w/v) protein, 3.60% (w/v) lipid blend and 7.00% (w/v) lactose. The role of enzymatic treatment of MPI with Flavourzyme™, Neutrase™ and Protamex™ at two hydrolysis time points per enzyme [ranging in degree of hydrolysis (DH) from 15.6 to 37.1%] on the emulsifying properties was determined. All emulsion samples had mean fat globule size (d43) values

中文翻译：

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牛乳分离蛋白和相关酶解产物的乳化特性

摘要 使用含有 1.60% (w/v) 蛋白质、3.60% (w/v) 脂质混合物和 7.00% (w/v) 的牛乳分离蛋白 (MPI) 或 MPI 水解物制备水包油 (O/W) 乳剂。 v) 乳糖。确定了在每个酶的两个水解时间点 [水解度 (DH) 范围为 15.6 至 37.1%] 用 Flavourzyme™、Neutrase™ 和 Protamex™ 酶促处理 MPI 对乳化特性的作用。所有乳液样品均具有平均脂肪球大小 (d43) 值