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Effects of defatting and desalting on heat stability of whey protein concentrate



Effects of defatting and desalting on heat stability of whey protein concentrate



Journal of the Japanese Society for Food Science & Technology (Nippon Shokuhin Kogyo Gakkaishi) 32(7): 493-499



It is well known that residual fats and salts in whey protein concentrate (WPC) affect its functional properties, i.e. foaming, gelation and so on. We investigated the effects of NaCl, CaCl2 and fats on the heat stabilities of some WPCs prepared by ultrafiltration (UF), microfiltration (MF), dialysis (DI) and ion exchange by carboxymethyl cellulose. The results showed that desalting was effective for the improvement of heat stabilities of whey protein, whereas defatting reduced the heat stabilities of whey protein at pH 5 .apprx. 6 and in the presence of high concentration of salts, especially Ca ion.

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Accession: 001580315

Download citation: RISBibTeXText

DOI: 10.3136/nskkk1962.32.7_493



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