THE DIELECTRIC-PROPERTIES OF WHEY-PROTEIN AS INDICATORS OF CHANGE IN POLYMER MOBILITY

The dielectric properties of whey proteins were measured at 30-90 degr ees C, 36-75% moisture and changing salt concentrations to determine t he effects of these variables on the dielectric properties. The dielec tric properties were found to be move sensitive to different changes i n mobility occurring during hydration than were viscosity measurements . The dielectric properties were also sensitive to the changes in wate r and protein mobility that occurred during protein denaturation. Theo retical heating rates based on the measured dielectric properties were compared to heating rates calculated assuming the dielectric properti es retained their room temperature values and were found to differ by 0-8.5%, illustrating the minor importance of using temperature depende nt values in modeling. The dielectric properties also were found to be dependent on both the concentration and type of ions present.