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Denaturation mechanism of whey protein by using the hot extrusion technology

Hossain, Md Kamal

Milk proteins are one of the heat-sensitive nutritional components, especially whey proteins changing their structure through thermal treatment, consequently denaturizing and aggregating. The transformation of native whey proteins structure in presence of shear stress resulted in the microparticulation, which affected the functional properties. Many authors investigated these parameters with different conditions; however, understanding the combination of relevant parameters of the microparticulation process of whey protein concentrates using the hot-extrusion technique is still lacking. Also, directly ultra-filtrated whey protein concentrates (WPCs) were not yet been explored to micro particulate. However, studying a broad range of pH and lactose content with different whey protein sources through the hot-extrusion technology is still not understood. Therefore, this study was aimed to investigate the denaturation kinetics, subsequent microparticulation process and particle size distribution, considering protein concentration of various whey protein systems through the hotextrusion technology.

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@phdthesis{doi:10.17170/kobra-202309058728,
  author    ={Hossain, Md Kamal},
  title    ={Denaturation mechanism of whey protein by using the hot extrusion technology},
  keywords ={500 and 630 and Milchproteine and Wärmebehandlung and Molkenproteine and Korngrößenverteilung and Heißextrudieren and Denaturieren and Physikalisch-chemische Eigenschaft},
  copyright  ={https://rightsstatements.org/page/InC/1.0/},
  language ={en},
  school={Kassel, Universität Kassel, Fachbereich Ökologische Agrarwissenschaften},
  year   ={2022-02}
}