Functional properties of native and cheese whey protein concentrate powders
Antti Heino, Janne Uusi-Rauva, Pirjo Rantamäki, Olli Tossavainen
International Journal of Dairy Technology
Abstract
The objective of this study was to compare microfiltered native whey protein concentrate and traditional cheese whey protein concentrate powders and their functional properties. Solubility, viscosity, gelation, foaming properties, emulsification and water‐holding capacity were studied. The effect of spray and freeze drying methods on functional properties was evaluated. Gel strength varied from 0.11 to 0.65 N. Foaming stability and overrun varied from 0 to 29.3 min and from 230 to 2200%, respectively. Foaming and gelation properties were clearly better with native whey protein powders. Differences between drying methods were not observed but higher heat load decreased solubility.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
spray drying affects functional properties
“The effect of spray and freeze drying methods on functional properties was evaluated”
native whey protein powders have better foaming and gelation properties
“Foaming and gelation properties were clearly better with native whey protein powders”
freeze drying affects functional properties
“The effect of spray and freeze drying methods on functional properties was evaluated”