Whey protein aggregation under shear conditions – effects of lactose and heating temperature on aggregate size and structure

International Journal of Food Science and Technology - Tập 34 Số 5-6 - Trang 523-531 - 1999
T. Spiegel

Tóm tắt

Summary Whey protein concentrates with different lactose contents were heat‐ and shear‐treated in a scraped surface heat exchanger at various temperatures. The properties of the resulting protein aggregates are closely correlated with the denaturation kinetics of β‐lactoglobulin and the different mechanisms – unfolding and aggregation – which determine the overall reaction rate. At temperatures below 85 °C, unfolding is slowed down especially if there is a high content of lactose. A loose, porous aggregate structure is formed and the particle size and the serum binding capacity increase. The smallest aggregates are produced when heating takes place between 85 and 95 °C. In the temperature range above 100 °C aggregation is the rate‐limiting step and the aggregate structure is very dense and compact. The particle size increases and is no longer dependent on the concentration of lactose.

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International Journal of Food Science and Technology

Tập 34 Số 5-6

523-531

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