Functional properties of dried milk whey
- G.M. Hall
- Iglesias Huelga, Olvido
ISSN: 1082-0132, 1532-1738
Any de publicació: 1997
Volum: 3
Número: 5
Pàgines: 381-383
Tipus: Article
Altres publicacions en: Food science and technology international = Ciencia y tecnología de alimentos internacional
Resum
The economic value of many proteins as food ingredients lies in their functional properties. Those having abilities such as foaming, emulsifying and water-holding are often supplied as dried powders [for example, egg white (albumin) and milk whey proteins]. The drying process, however, can have a great effect on such functional properties through denaturation of the protein. This paper will address some of the issues affecting functionality for spray-dried whey proteins, previ ously concentrated by ultrafiltration. The limiting factor is the outlet air temperature, which should be low enough to prevent denaturation, as the powder experiences a combination of the highest temperature and the lowest moisture content at that stage in the drying process.