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Relationship of Solubility of Whey Protein Concentrates to Thermal Properties Determined by Differential Scanning Calorimetry
Author(s) -
KILARA ARUN,
MANGINO MICHAEL E.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04794.x
Subject(s) - differential scanning calorimetry , solubility , enthalpy , denaturation (fissile materials) , chemistry , calorimetry , whey protein , chromatography , thermodynamics , organic chemistry , nuclear chemistry , physics
Twelve samples of whey protein concentrates manufactured under defined conditions were analyzed for their composition. Samples were subjected to differential scanning calorimetry to determine the onset temperature and enthalpy of denaturation. Solubility of the samples at pH 7.0 was determined using three procedures. In each instance, solubility significantly correlated with both onset temperature and enthalpy of denaturation. Enthalpy of denaturation may serve as a predictor for solubility of proteins.