Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

:  Aggregation changes of whey protein induced by high‐pressure microfluidization (HPM) treatment have been investigated in relation with their functional properties. Whey protein was treated with HPM under pressure from 40 to 160 MPa. Functional properties (solubility, foaming, and emulsifying prop...

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Bibliographic Details
Published in:Journal of food science 2011-05, Vol.76 (4), p.E341-E347
Main Authors: Liu, Cheng-Mei, Zhong, Jun-Zhen, Liu, Wei, Tu, Zong-Cai, Wan, Jie, Cai, Xiao-Fei, Song, Xin-Yun
Format: Article
Language:English
Subjects:
Agglomeration
aggregation
Biological and medical sciences
Emulsification
Emulsions
Fluid dynamics
Foaming
Food Handling - methods
Food industries
Food science
Fundamental and applied biological sciences. Psychology
high-pressure microfluidization
Hydrophobic and Hydrophilic Interactions
Hydrophobicity
Microscopy, Electron, Scanning - methods
Milk and cheese industries. Ice creams
Milk Proteins - analysis
Milk Proteins - chemistry
Particle Size
Pressure
protein property
Proteins
Scanning electron microscopy
Solubility
Whey
whey protein concentrate
Whey Proteins
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Summary::  Aggregation changes of whey protein induced by high‐pressure microfluidization (HPM) treatment have been investigated in relation with their functional properties. Whey protein was treated with HPM under pressure from 40 to 160 MPa. Functional properties (solubility, foaming, and emulsifying properties) of whey protein concentrate (WPC) ultrafiltered from fluid whey were evaluated. The results showed significant modifications in the solubility (30% to 59%) and foaming properties (20% to 65%) of WPC with increasing pressure. However, emulsifying property of WPC treated at different pressures was significantly worse than untreated sample. To better understand the mechanism of the modification by HPM, the HPM‐induced aggregation changes were examined using particle size distribution, scanning electron microscopy, and hydrophobicity. It was indicated that HPM induced 2 kinds of aggregation changes on WPC: deaggregation and reaggregation of WPC, which resulted in the changes of functional properties of WPC modified by HPM.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2011.02134.x