Open AccessEffect of sodium triphosphate on particle size of heat‐induced whey protein concentrate aggregates
Author(s) -
Liu Diru,
Cheng Jianjun,
Zhao Changhui,
Guo Mingruo
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.665
Subject(s) - whey protein , particle size , chemistry , sodium , particle size distribution , particle (ecology) , protein aggregation , sodium caseinate , food science , chemical engineering , biochemistry , organic chemistry , biology , ecology , engineering
Thermal treatment has been utilized to improve the functional properties of proteins for many years. In this study, we aimed to investigate the effect of sodium triphosphate (Na 5 P 3 O 10 ) on particle size and size distribution of heat‐induced whey protein concentrate ( WPC ) aggregates under different processing conditions. The results showed that high Na 5 P 3 O 10 level (>0.5%, w/w), long heating time (>15 min), and alkaline condition ( pH 8–8.5) facilitated formation of large particles (>10 μm). The WPC aggregates with small‐to‐medium particle size (1–3 μm) that are suitable to be applied as a fat replacer were obtained by heating the WPC solution (8%, w/v) containing 0.4% (w/w) Na 5 P 3 O 10 at 85°C for 5 min. We conclude that thermal treatment of whey protein concentrate added with Na 5 P 3 O 10 can obtain whey protein products with different particle sizes for certain applications.