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Research Article

Effect of Heating on the Functional Properties of Whey Proteins Concentrate in a Model System

Etou Mongo
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The use of Whey Protein Concentrates (WPC) as functional ingredients has increased significantly during the last 20 years. These proteins are used in many food systems. WPC are rapidly denaturated and unfolded by heating aboove 65°C. A model system was used to investigate in the influence of WPC on the viscosity of the system. The viscosity of the model system decreased significantly by the presence of WPC in replacement of sucrose specially at high temperature.

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  How to cite this article:

Etou Mongo , 2006. Effect of Heating on the Functional Properties of Whey Proteins Concentrate in a Model System. Journal of Applied Sciences, 6: 2679-2681.

DOI: 10.3923/jas.2006.2679.2681


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