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The thermal denaturation of the total whey protein in reconstituted whole milk
Author(s) -
Anema Skelte G
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12356
Subject(s) - denaturation (fissile materials) , chemistry , arrhenius plot , enthalpy , whey protein , arrhenius equation , activation energy , atmospheric temperature range , thermodynamics , kinetic energy , whole milk , chromatography , analytical chemistry (journal) , food science , nuclear chemistry , physics , quantum mechanics
The kinetic parameters for thermal denaturation of the total whey proteins in whole milk were determined. Denaturation was a second‐order reaction, and an Arrhenius plot showed a change in slope at ~85 °C. At 70–85 °C, the activation energy, enthalpy and entropy were in the range expected for denaturation processes, whereas at 85–115 °C, these parameters were typical for chemical reactions such as aggregation. Equations to predict the denaturation after heating were developed and tested on a range of independently prepared milk samples. There was a good agreement between the predicted and the experimentally determined denaturation levels.
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