Surface Activities of Whey Protein Concentrates

摘要

This experiment was conducted to study the surface activity of Whey Protein Concentrates (WPC). The Surface Tension (ST) of whey protein concentrates at various levels of ultrafiltration (1-4X) and at different protein loads (0.5, 1 and 2% w/v) were determined. Statistical analysis shows that there is no significant difference in the ST at 1 and 1.5X. However, at higher levels of ultrafiltration (2 up to 4X) the ST decrease with the protein load, except for WPC (3X) at 2% (w/v). At lower protein loads the ST decrease we observed a decrease in the ST while at higher protein loads the trend was different. The Interfacial Tensions (IT) reveal a different behaviour: the protein concentration does not significantly affect the surface tension except for WPC (1.5X) at 2% (w/v). Only at 2% w/v, the WPC IT was significantly affected. The surface free energy was not affected at protein loads varying between 0.5 and 1% for WPC concentrated to two times (X2). However, at 2%, we observed an increase in the (SE) except for WPC (X3). At a higher WPC (X4), the surface free energy increased with the protein load.