Effect of heating temperature on physical, functional, and digestibility properties of Whey Protein Concentrate (WPC)

Abstract Whey protein is a substance that derived from the production of cheese. In its native form, whey has problems in application food products because it can cause hard texture affects sensory acceptance. It necessary to modify functional properties so be used more widely industry. One modifications heating treatment. The process was carried out by preheating at 70, 80, and 90°C. Then centrifuged for 15 minutes 6000 rpm, then dried solids using an oven vacuum 50°C with pressure 25 inHg. tested this study were microstructure morphology, solubility, gel texture, voluminosity, digestibility. morphology WPC powder produced significant differences between results TEM showed shape spherical porous, while treatment flake-shaped. terms particle size distribution, 80°C have bimodal pattern, 70 90°C unimodal pattern. As temperature increases, solubility will getting lower. lowest obtained (16.04 ± 0.74%). Hardness significantly different than decreasing pH, hardness higher. fastest acidification rate until final pH 4.4 80 (270 minutes), which faster (295 minutes). increase differently voluminosity native. Protein digestibility resulted difference 80°C, where (30.76 0.07%), higher (27.38 0.09%).