Development and Validation of a Methodology for Quantification of Whey Protein Fractions in Microparticulate Ingredients
Igor de Paula,
Carolina Cunha,
Caroline Pinto
et al.
Abstract:Microparticulated whey protein can be used as a fat substitute in foods to enhance their nutritional value and improve their sensory and rheological characteristics. Microparticulation denatures whey proteins through heat treatment, followed by shear rate control to determine the aggregate sizes formed. The processing method used during microparticulation can modify the protein denaturation rate, which may enable the application of new proteins. This study sought to develop a methodology for quantifying whey p… Show more
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