Properties of partially denatured whey protein products: Formation and characterisation of structure

摘要: Abstract Partially denatured whey protein (PDWPC) products have been manufactured using a controlled heating process that allows control of the degree denaturation proteins. This is assessed by following change in free sulphydryl content as progresses. formation soluble aggregates diverse particle size and morphology. The PDWPC's made different manufacturing conditions (temperature, pH, denaturation) to give aggregated PDWPC powders with range 45–98% 3–17 μm. Particle analysis, scanning electron microscopy density analysis show particles structures from compact, particulate gel-like fibrillar phase-separated structures, intermediate formed under some conditions. These are consistent known gel concentrate gels. structure differs microparticulated possibility ingredients tailored needs food manufacturers discussed.