Effect of Combination of Superfine Grinding and Microparticulation on the Structure and Processing Properties of Whey Protein
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Abstract:
In order to evaluate the application of combination of superfine grinding technology and microparticulation in whey protein (WP) further processing, the effects on structures, processing properties and their relationship were investigated. The fitting results of FT-IR spectrum shows that the contents of secondary structure elements significantly changed. Fluorescence emission spectrums show that the maximum wavelength of whey protein red shifted from 333 nm to 334 nm, 356 nm and 358 nm, respectively. That means the improvement of surface hydrophobicity. The reduction of free sulfhydryl content (from 24.11 μmol/g to 8.41 μmol/g) means the change of tertiary structure. The decrease of enthalpy values (from 133.10 J/g to 54.63 J/g) indicates the lesser aggregation. The enhancement of thermostability, emulsifying properties, foaming characteristics, water holding capacity and oil binding capacity on different levels was due to the change of conformation. The improvement of processing properties means the applicable of combination of superfine grinding technology and microparticulation in whey protein-based fat mimetic.
