Effects of Heat Processing on the Functionality of Whey Protein Concentrates
1987; Wiley; Volume: 52; Issue: 6 Linguagem: Inglês
10.1111/j.1365-2621.1987.tb05869.x
ISSN1750-3841
AutoresM.E. Mangino, Yalin Liao, N. J. Harper, C.V. Morr, J. G. Zadow,
Tópico(s)Microencapsulation and Drying Processes
ResumoABSTRACT The effects of heat processing on the composition and functionality of whey protein concentrations (WPC) were investigated. WPC was manufactured from milk, whey and retentate that had either been pasteurized at 72°C for 15 sec or had received no heat treatment. Eight combinations of heat treatment were utilized. Pasteurization of the milk had a positive effect on overrun and foam stability, but a negative effect on gel strength at pH 6.5, protein hydrophobicity, and neutral lipid content. Pasteurization of the whey resulted in decreased mineral content bud did not affect functionality. Pasteurization of the retentate caused a decrease in emulsion capacity, soluble β‐lactoglobulin, solubility, whipped topping overrun and gel strength at pH 8.0.
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