Functional properties of dried milk whey

• Autores: G.M. Hall, Octavio Suárez Iglesias
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 3, Nº 5, 1997, págs. 381-383
• Idioma: inglés
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• Resumen

  • 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.