Microparticulation of whey protein: related factors affecting the solubility.
Solubility of Simplesse 100, the only whey-based fat substitute, was found to be good, considering the fact that technology for preparation of Simplesse 100 is a sequence of thermal steps. To characterize this phenomen, gel chromatography on Sephadex G-100, Sephacryl S-1000 and SDS-PAGE were used, supported by high-speed separation, UV studies and analytical procedures. Results show that the unusual solubility characteristic of microparticulated whey protein is related to two molecular effects: (1) optimal defolding of protein molecules and (2) stabilization of the defolded status by carbohydrate. Both effects were considered to favour non-covalent bonds, which contribute to the outstanding physico-functional and nutritive properties of microparticles.
Fachhochschule Anhalt, Fachbereich Landwirtschaft, Okotrophologie und Landespflege, Oranienburg, Germany.
B
B
Lieske
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G
Konrad
D002850:Chromatography, Gel; D004044:Dietary Proteins; D004591:Electrophoresis, Polyacrylamide Gel; D019358:Fat Substitutes; D007768:Lactalbumin / Q000032:analysis; D007782:Lactoglobulins / Q000032:analysis; D007785:Lactose / Q000737:chemistry; D008894:Milk Proteins / Q000737:chemistry*; D012995:Solubility; D000067816:Whey Proteins
D004044:Dietary Proteins; D019358:Fat Substitutes; D007782:Lactoglobulins; D008894:Milk Proteins; D000067816:Whey Proteins; D007768:Lactalbumin; D007785:Lactose