B. Lieske et G. Konrad, MICROPARTICULATION OF WHEY-PROTEIN - RELATED FACTORS AFFECTING THE SOLUBILITY, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 199(4), 1994, pp. 289-293
Solubility of Simplesse 100, the only whey-based fat substitute, was f
ound to be good, considering the fact that technology for preparation
of Simplesse 100 is a sequence of thermal steps. To characterize this
phenomen, gel chromatography on Sephadex G-100, Sephacryl S-1000 and S
DS-PAGE were used, supported by high-speed separation, UV studies and
analytical procedures. Results show that the unusual solubility charac
teristic of microparticulated why protein is related to two molecular
effects: (1) optimal defolding of protein molecules and (2) stabilizat
ion of the defolded status by carbohydrate. Both effects were consider
ed to favour non-covalent bonds, which contribute to the outstanding p
hysico-functional and nutritive properties of microparticles.