Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 5, Pages 1637-1643Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0212-y
Keywords
whey protein concentrate; superfine grinding; physicochemical propertie; structural propertie; microparticulated whey protein
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Funding
- National High Technology Research and Development Program of China (863 Program) [2013AA102204]
- Ph.D. Training Foundation of Tianjin University of Science and Technology [201502]
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Effects of superfine grinding on structural and physicochemical properties of whey protein concentrate (WPC) and applications for microparticulated whey protein (MWP) were investigated. WPC and MWP particle sizes significantly (p < 0.05) decreased after superfine grinding from 62 and 15 A mu m to 15 and 9 A mu m, respectively, compared with controls. A basis for exploration of WPC applications as a fat replacer because of WPC and MWP particle size reductions due to superfine grinding is established. The effect of superfine grinding on molecular configuration, thermal stability, and physicochemical properties of WPC were also investigated. Amounts of free sulfhydryl groups decreased significantly (p < 0.05) from 18.16 to 14.49 A mu mol/L, and thermodynamic properties, including transition temperature, were changed after superfine grinding. The whey protein solubility, protein surface hydrophobicity, oil binding capacity, foaming capacity, and foaming stability of WPC were all improved after superfine grinding.
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