Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Effects of NaCl, Sucrose and Heat Treatment on the Emulsification Properties of Process Whey Protein
Yuko Koga, Takako Izumi, Yoh-ichi Kinekawa, Naofumi Kitabatake
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Keywords: Whey Protein, Process Whey Protein, Emulsification, Gel, pH, NaCl, Sucrose, Heat Treatment
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1999 Volume 32 Issue 1 Pages 2-9

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Abstract
Process Whey Protein (PWP) had different functional properties compared with whey protein (WP) prepared by heating a bovine milk whey protein-isolated solution under specific conditions. The effects of NaCl, sucrose and heat treatment on the emulsification properties of process whey protein were studied.
The PWP yielded higher creaming stability of emulsion than WP at any pH, NaCl and sucrose concentration with/without heating. The PWP emulsions at pH 5.0 or with NaCl formed emulsion gel after heating. The rheological properties of heated PWP emulsion gel depended on pH, NaCl, sucrose and heating condition.
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