Effect of electrophysical processing, high temperature and pH variations on four whey proteins

Abstract

Whey proteins are heat-labile. In accordance with the data in [1], high temperatures reduce whey proteins stability in the following order: PP> α-La> β-Lg> BSA> Ig. Heat treatment causes significant deterioration of the protein structure, leading to the modification of physicochemical properties, including solubility, water holding capacity, emulsifying, foaming and gelling [2]. Such factors as pH, concentration of salts, sugar and proteins have a significant influence on the thermal behavior of four major milk whey proteins.