In this paper we studied the microgels of whey protein aggregates and whey protein coated casein micelles upon heating 1.0 wt% (protein basis) of skim milk at 90oC under mild acidic pH condition (pH 6.2) for 25 min. The results from kinetic and thermodynamic parameters (order of reaction n and rate constant k) of microgels were different from the routine of casein micelles and whey protein aggregates at pH 6.7. Different orders of reaction were determined as the function of heat treatment and pH for systems of skim milk samples heated at 90°C for 25 min. The reaction order of microgels was higher at pH 6.2 (n = 1.64) than that of the protein aggregation at pH 6.7 (n = 1.36). While, the free SH and surface hydrophobicity contents of microgels were increased between soluble and insoluble proteins aggregates which were prepared from whey protein and casein micelles, and the microgels were a good alternative to improve emulsion stability and foaming stability of milk protein.
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 172-177. Publisher: WFL.
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