Thesis
Incorporation of a commercial hydrolyzed whey protein isolate with angiotensin-converting enzyme-inhibition activity into bread
Washington State University
Master of Science (MS), Washington State University
2007
Handle:
https://hdl.handle.net/2376/105231
Abstract
Functional foods are foods which provide a health benefit beyond basic nutrition. Angiotensin-converting enzyme - inhibitors are one treatment for the management of hypertension. A commercial hydrolyzed whey protein isolate that has angiotensin-converting enzyme - inhibitor activity was added to wheat bread and the effect on the rheological properties of the dough and the physical properties of bread measured. In addition, the angiotensin-converting enzyme - inhibition activity of the final product was evaluated. Ten, 20, and 30% commercial hydrolyzed whey protein isolate were added on a flour replacement basis to wheat dough and the effect on mixing properties observed using a mixograph. The addition of commercial hydrolyzed whey protein isolate shortened the mixing time to make an optimal dough. Incorporating commercial hydrolyzed whey protein isolate after the gluten had begun to develop improved the overall dough properties. Incorporation of 30% commercial hydrolyzed whey protein isolated did not produce an acceptable dough. To further test the functionality of the commercial hydrolyzed whey protein isolate in bread 10, 20, and 30% were added at two addition times: at the beginning of the mixing process and after two minutes. Breads with commercial hydrolyzed whey protein isolate had a significantly (p < 0.05) lower loaf volume and baked loaf weight than the control bread. Additionally, incorporation of commercial hydrolyzed whey protein isolate at all levels resulted in significantly (p < 0.05) darker crust than the control as determined by CIE- LAB values. The angiotensin-converting enzyme - inhibition activity of the final product was tested to determine if the peptide was able to withstand the harsh conditions of processing including fermentation and heating. Angiotensin-converting enzyme - inhibition activity was present in the final bread samples, suggesting that the peptide can withstand bread food processing.
Metrics
6 File views/ downloads
41 Record Views
Details
- Title
- Incorporation of a commercial hydrolyzed whey protein isolate with angiotensin-converting enzyme-inhibition activity into bread
- Creators
- Jennifer Marie Brown
- Contributors
- Joseph Robert Powers (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; Pullman, Wash. :
- Identifiers
- 99900525118601842
- Language
- English
- Resource Type
- Thesis