2010 Volume 11 Issue 4 Pages 215-219
Whey protein obtained from milk product process has many nutritional values and good amino acid composition. Nevertheless, it has not been utilized so much due to protein aggregation and gel formation caused by heating. In order to improve the heat stability of whey protein, we have tried a new high shear-heating process using the thin film spinning device to denature whey protein concentrates (WPC), and the conventional low shear-heating process was used as a control test. The results showed that the product prepared with heating under high shear rate was clearly better than that prepared under low shear rate, in regard to aggregates formation and heat stability of the dispersed particles in water. It was suggested that protein heat denaturation did not contribute to the difference in the heat stability. On the other hand, the zeta-potential data of these particles in water suggested the difference in the surface of particles prepared with the high-shear method and the low-shear method. SEM images of the particles also showed the difference in the surface shape. It was suggested that the structure of the particles could cause the difference in these physical properties.
