Effect of drying methods on microstructure and functionality of commercial cheddar whey powders
1999
Haque, Z.U. | Aryana, K.J. (Mississipi State Univ. (USA). Food Science and Technology)
Moisture (AOAC 927.05) and protein (AOAC 930.29) content of the samples were determined. Whey powders (14/ protein w/v) were hydrated with 0.1M NaCI at pH 7.00 and gels were made in glass tubes (22mm O.D., 19mm I. D. x 1.5mm thick) heated for 15 min at 90 ¦C. Microstructure was studied by transmission electron microscopy (TEM) while functionality parameters studied were emulsifying activity index and emulsion stability. Electron dense membrane-like layers were seen at oil/water interfaces around residual oil (butter) globules in gels prepared with the UFVESD whey. Gels from powders which were not subjected to vacuum evaporation (UFSD whey) did not show presence of such structures. Micrographs thus indicated process induced change in the interfacial microstructure of the whey based gels. The average emulsifying activity index was 203 square m per g for UFSD whey and 178 square m per g for UFVESD whey. Average emulsion stability value was also less for UFVESD 976 compared to 80/). The electron dense hydrophobic layers seen by TEM in the UFVESD whey gels were conceivably produced through heat induced aggregation during vacuum evaporation.
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