Whey proteins factors affecting

Despite some conflicting evidence (Kinsella and Fox, 1986), it appears that denaturation has little influence on the amount of water bound by whey proteins. However, other factors which may accompany denaturation (e.g. Maillard browning, association or aggregation of proteins) may alter protein sorption behaviour. Drying technique affects the water sorption characteristics of WPC. Freeze-dried and spray-dried WPC preparations bind more water at the monolayer level than do roller-, air- or vacuum-dried samples, apparently due to larger surface areas in the former. As discussed above, temperature also influences water sorption by whey protein preparations. The sorption isotherm for /Mactoglobulin is typical of many globular proteins. 

Boye, ], Alii, ], Ramaswamy, H, and Raghavan, V, (1997), Interactive effects of factors affecting gelation of whey proteins. /. Food Sci. 62, 57-65,... 

The efficiency of UF in whey processing is limited by a few factors, the most significant of which are concentration polarization and membrane fouling [6,39 1]. While both factors, which adversely affect permeate flux, may be aggravated by protein-protein and membrane-protein interactions [23,40,42-44], they may also be minimized by choosing suitable membrane material and configuration as well as the appropriate process conditions such as TMP, feed velocity or recirculation rate, temperature, and the chemical environment of whey [42,45,46]. 

As noted by Matthews ( ), the studies on membrane fouling published so far would suggest that some of the protein components causing fouling are affected by such factors as pH, ionic strength and ionic composition (particularly calcium concentration). Interactions between the various solutes are also Important, as shown by Peri and Dunkley (18). Their results on the reverse osmosis of solutions of whey components showed little Indication of fouling only whole whey gave a steady decline In flux rate with time. 

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