Electrohydrodynamically-dried whey protein: An electrophoretic and differential calorimetric analysis

The conventional, heat-based drying methods often produce changes in the ph ysico-chemical properties of products. Therefore, heat-sensitive whey prote ins dried by the electrohydrodynamic (EHD) technique were analyzed to detec t product deteriorations by electrophoresis, differential scanning calorime try (DSC), and color measurements. Oven-dried whey proteins at 85 and 105 d egrees C produced considerable changes in the number of electrophoretic ban ds and band intensities whereas no such changes were observed after EHD-dry ing compared with the control. The DSC analysis showed EHD-dried and the na tive state of the protein to have similar thermograms. Brightness values, c hromacity coordinates, and hue angles showed minimum color changes after EH D and ambient air-dryings of whey proteins.