Abstract:

The effects of high pressure microfluidization (DHPM) treatment on solubility, foaming ability and foam stability, emulsifying ability and stability, and apparent viscosity of whey protein solution were investigated. After DHPM treatment, the solubility and the foaming ability were increased by 90.8% and 38.3%, respectively, and the foam stability and the emulsifying stability were 15.5 and 7.85 times higher than before DHPM treatment. When the pressure was 120 MPa, the solubilit and the emulsifying ability and stability tended to be stable. When the pressure was kept constant, whey protein solution became obviously shear-thinning at high shear rate. When the shear rate was 168.75 s-1, the apparent viscosity tended to be constant.

Key words: dynamic high pressure microfluidization (DHPM), whey protein, solubility, foaming ability, emulsifying ability, rheological properties