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30 .   Heat-induced changes in some technological properties of whey proteins concentrate

Authors: Loredana Dumitraşcu, Nicoleta Stănciuc, Alina Ardelean, Silvius Stanciu, Gabriela Rāpeanu

Volume 16, Issue 2;
Pages: 130-135;
ISSN:1453-1399, Agroprint;
ISSN (online):2068 – 9551



Abstract:

Whey protein concentrate (WPC) is used as food ingredients due to their commercially important functional properties. The effects of heat treatment on the components of milk are very important for the final product character, since they undergo modifications that affect sensory and nutritional quality of milk. As foodstuffs they are applied not only because of their functional properties, but also because of their high nutritive value.
Improvements in functional properties may be achieved by modifying the protein structure by chemical, enzymatic or physical treatments. Functional properties of whey proteins such as solubility, viscosity, water-holding capacity, gelation, adhesion, emulsification and foaming are affected by their structure and mainly reflect the functionality of β-lactoglobulin as the most abundant protein.
The objective of this work was to evaluate the effect of heat treatment on dispersions of whey proteins concentrate on some technological properties. The heat induced changes were monitored by measurement of thiol availability, protein solubility and turbidity at neutral pH (7.5).

Keywords: Whey proteins, heat-treatment, technological properties

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