Effect of drying method on the functionality of whey protein concentrates

초록

There are many factors influencing the functionality of commercial whey protein concentrate (WPC) including its composition, solubility and physicochemical properties. Besides, drying methods can affect the functionality of WPC. In this research, WPCs were produced by the same process and then dried in two different methods to investigate the effect of drying on its functionality. The solubility showed significant differences between samples depending on concentrations and drying methods. Viscosity and particle size of 10% WPC suspension were significantly higher in freeze dried samples than in spray dried samples. All the freeze dried samples did not form gels while 3 of the 4 spray dried samples gelled. However, foam overrun and emulsion volume index (EVI) did not show significant differences between samples depending on drying methods. Therefore, type of drying is important in some application and drying methods should be chosen by the functionality expected in WPC.

키워드