Milk proteins basically consist of casein and whey protein. They are of special interest in food processing because of their functional properties. It is well known from heating that whey protein denaturation changes the functional properties. Although, pressure-induced denaturation of whey proteins has been recognized by several researchers, kinetic data in combination with functional properties have not been studied intensively. Therefore the objective of our work is to determine the kinetic data of whey protein denaturation and to study how pressure treatment will influence the functional properties of milk proteins as well as the final product structure.
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