B. Lieske et G. Konrad, THERMAL MODIFICATION OF UF WHEY-PROTEIN . 1. INFLUENCE ON THE PHYSICOFUNCTIONAL PROPERTIES, Milchwissenschaft, 48(10), 1993, pp. 567-570
It was tried to change the functionality of ultra-filtered whey protei
ns by thermal treatment at different pH-values. To explain the resulti
ng changes with the macro-structure of proteins the samples were teste
d by gel chromatography using Sephadex G-100. A thermal treatment at 9
0-degrees-C for 5 min and at pH 6.5 destroys the physico-functional pr
operties of whey proteins irreversibly. The same procedure at pH 3.0 o
r pH 10.0 improves surface properties like foaming and emulsifying. Un
der the same treatment the solubility of so modified whey proteins bec
omes similar to that of casein.