MICROPARTICULATION OF WHEY-PROTEIN - RELATED FACTORS AFFECTING THE SOLUBILITY

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.