title: Relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization.
abstract: Aggregation changes of whey protein induced by high-pressure microfluidization (HPM) treatment have been investigated in relation with their functional properties. Whey protein was treated with HPM under pressure from 40 to 160 MPa. Functional properties (solubility, foaming, and emulsifying properties) of whey protein concentrate (WPC) ultrafiltered from fluid whey were evaluated. The results showed significant modifications in the solubility (30% to 59%) and foaming properties (20% to 65%) of WPC with increasing pressure. However, emulsifying property of WPC treated at different pressures was significantly worse than untreated sample. To better understand the mechanism of the modification by HPM, the HPM-induced aggregation changes were examined using particle size distribution, scanning electron microscopy, and hydrophobicity. It was indicated that HPM induced 2 kinds of aggregation changes on WPC: deaggregation and reaggregation of WPC, which resulted in the changes of functional properties of WPC modified by HPM.
authors.affiliation: State Key Lab. of Food Science and Technology, Nanchang Univ., Nanchang 330047, China. chengmeiliu@yahoo.com.cn
authors.forename: Cheng-Mei
authors.initials: CM
authors.lastname: Liu
authors.forename: Jun-Zhen
authors.initials: JZ
authors.lastname: Zhong
authors.forename: Wei
authors.initials: W
authors.lastname: Liu
authors.forename: Zong-Cai
authors.initials: ZC
authors.lastname: Tu
authors.forename: Jie
authors.initials: J
authors.lastname: Wan
authors.forename: Xiao-Fei
authors.initials: XF
authors.lastname: Cai
authors.forename: Xin-Yun
authors.initials: XY
authors.lastname: Song
mesh_terms: D004655:Emulsions; D005511:Food Handling / Q000379:methods*; D057927:Hydrophobic and Hydrophilic Interactions; D008855:Microscopy, Electron, Scanning / Q000379:methods; D008894:Milk Proteins / Q000032:analysis / Q000737:chemistry*; D010316:Particle Size; D011312:Pressure; D012995:Solubility; D000067816:Whey Proteins
chemical_list: D004655:Emulsions; D008894:Milk Proteins; D000067816:Whey Proteins