engleski

High presure Effect on the Functional Properties of Whey Proteins

When high hydrostatic pressures (HP), up to 1000 M Pa, are applied to packages of food that are submerged in a liquid, some changes in their physical and functional properties as well as in chemical composition occurs. High pressure causes also destruction of microorganisms and inactivation of enzymes. The aim of this work was to investigate the effect of high pressure treatment on the phase transition temperatures of some whey proteins suspensions. For that purpose 10 % suspensions of whey protein isolate (WPI), whey protein concentrate (WPC) and b-lactoglobulin (b-LG) were prepared. They were treated in the semi-industrial equipment for high pressurization using pressures of 300, 400, 500 and 600 M Pa for 5 and 10 minutes. Freezing and thawing temperatures were determined using DTA method. The results obtained have shown that HP treatment decreases freezing as well as thaving temperatures of all investigated suspensions. This phase transition temperatures decreasing was proportional to applied pressure value and time of treatment.

high pressure; whey proteins

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