Effect of pH and heat treatment on physicochemical and functional properties of spray-dried whey protein concentrate powder
نویسندگان
چکیده
Effects of pH and heating on deamidation whey protein concentrate (WPC) solution functional properties resultant spray-dried WPC powder were investigated. Temperature time affected rates with the highest reactivities for solutions heated at 120 °C 15 min 145 s. Deamidation sites dependent: 3 induced more glutamine deamidation; 10 asparagine deamidation. The powders also dependent. adjusted to s (prior spray drying) exhibited a reduction in solubility foamability, but markedly improved foam stability powders; meanwhile, not significantly impacted by adjustment 10.0 However, without emulsifying WPC.
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ژورنال
عنوان ژورنال: International Dairy Journal
سال: 2021
ISSN: ['1879-0143', '0958-6946']
DOI: https://doi.org/10.1016/j.idairyj.2021.105063