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Influences of novel food processing technologies on the rheological and thermophysical properties of whey proteins


Krešić, Greta; Lelas, Vesna; Režek Jambrak, Anet; Herceg, Zoran; Rimac Brnčić, Suzana
Influences of novel food processing technologies on the rheological and thermophysical properties of whey proteins // Journal of Food Engineering, 87 (2008), 1; 64-73 (međunarodna recenzija, članak, znanstveni)


Naslov
Influences of novel food processing technologies on the rheological and thermophysical properties of whey proteins

Autori
Krešić, Greta ; Lelas, Vesna ; Režek Jambrak, Anet ; Herceg, Zoran ; Rimac Brnčić, Suzana

Izvornik
Journal of Food Engineering (0260-8774) 87 (2008), 1; 64-73

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
High pressure; ultrasound; tribomechanical activation; whey protein concentrate; whey protein isolate; rheology; initial freezing point

Sažetak
The effects of three emerging technologies: high pressure (HP: 500 MPa, 10 min), ultrasound (US: 20 kHz, 15 min) and tribomechanical activation (TA: 40000 rpm) on flowing behaviour and thermophysical properties of whey protein isolate (WPI) and whey protein concentrate (WPC) were investigated. HP and US were carried out on 10% (w/w) model dispersions while for TA samples were in powdered form. Pressurization caused significant decrease (p < 0.05) in solubility of WPC and WPI, while both samples treated with US and TA exhibited significantly better solubility (p < 0.05) compared to control. Apparent viscosity data described with power law equation (r2 = 0.97– 0.99) significantly increased (p < 0.05) after all treatments while HP caused the most intensive changes in rheological behaviour. The flow behaviour of WPC and WPI was observed to be shear-thickenning after all treatments. Decrease of initial freezing point, accompanied with increase of specific enthalphy were remarkable for all samples. It could be concluded that high pressure considerably affected the examined properties compared to other two treatments.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-2533 - Nove tehnike procesiranja u proizvodnji funkcionalne hrane (Vesna Lelas, )
113-0000000-0548 - Prehrana i životne navike u očuvanju zdravlja (Milena Mandić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus