Functional properties of dried milk whey
- G.M. Hall
- Iglesias Huelga, Olvido
ISSN: 1082-0132, 1532-1738
Year of publication: 1997
Volume: 3
Issue: 5
Pages: 381-383
Type: Article
More publications in: Food science and technology international = Ciencia y tecnología de alimentos internacional
Abstract
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.