Combined effect of heat treatment and ionic strength on the functionality of whey proteins

A 5% (wt/vol) whey protein isolate (WPI) dispersion (pH 6.5) with different concentrations of NaCl was submitted to dynamic heat treatment. Protein dispersions were characterized as to their rheological properties, particle sizes, morphology, denaturation temperatures, and protein surface hydrophobi...

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Bibliographic Details
Published in:Journal of dairy science 2012-11, Vol.95 (11), p.6260-6273
Main Authors: Hussain, R., Gaiani, C., Jeandel, C., Ghanbaja, J., Scher, J.
Format: Article
Language:English
Subjects:
Animal productions
Biological and medical sciences
conformational change
denaturation
differential scanning calorimetry
dispersions
Food Handling - methods
Food industries
food industry
Fourier transform infrared spectroscopy
functional properties
Fundamental and applied biological sciences. Psychology
gelatinization temperature
gelation
gels
heat
heat treatment
Hot Temperature
Hydrogen-Ion Concentration
Hydrophobic and Hydrophilic Interactions
hydrophobicity
ionic strength
light scattering
Milk and cheese industries. Ice creams
Milk Proteins - chemistry
Milk Proteins - metabolism
modulus of elasticity
Osmolar Concentration
Particle Size
protein aggregates
Rheology
sodium chloride
Sodium Chloride - metabolism
Spectroscopy, Fourier Transform Infrared
temperature
Terrestrial animal productions
thermal stability
transmission electron microscopy
Vertebrates
whey protein
whey protein isolate
Whey Proteins
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Summary:A 5% (wt/vol) whey protein isolate (WPI) dispersion (pH 6.5) with different concentrations of NaCl was submitted to dynamic heat treatment. Protein dispersions were characterized as to their rheological properties, particle sizes, morphology, denaturation temperatures, and protein surface hydrophobicity. At low ionic strength (
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2012-5416