التفاصيل البيبلوغرافية
| العنوان: |
Effect of sugar on the fouling behavior of whey protein. |
| المؤلفون: |
Yizhe Zhang, Bruce1, Jiakai Lu1, Jen-Yi Huang1 huang874@purdue.edu |
| المصدر: |
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C. Jan2019, Vol. 113, p2-9. 8p. |
| مصطلحات موضوعية: |
*FOULING, *FOOD industry, *DAIRY industry, *DAIRY products, *THERMAL stability |
| مستخلص: |
Fouling is a serious problem in food processing especially in dairy industry. Sugar as a sweetener is very commonly added in various dairy products, however, severe fouling is found in on-site operations when processing sweetened dairy products. While milk fouling has been studied extensively, the compositional effect of sugar in dairy products on their fouling is still elusive. Here, we investigated the effect of different sugars (glucose, fructose and sucrose) on the fouling behavior of whey protein. Fouling formations were conducted using model solutions consisting of whey protein isolate (WPI) and sugars in a spinning disc apparatus under well-controlled temperatures and shear stresses. We found that, WPI fouling was reduced for the solutions with 10 wt% of sugar added by more than 30% in terms of fouling resistance and deposit mass, regardless of the type of sugar. We postulate that this reduction was because of the stabilizing effect of sugar on WPI, which was confirmed experimentally by the increased denaturation and aggregation temperatures of whey protein in the sugar-added WPI solutions. Increasing shear stress reduced the fouling of all test solutions, but no deposit sloughing was observed for the sugar-added WPI solutions. The addition of sugar in WPI solution also affected the composition and morphology of the deposits, which had lower protein in content and higher porosity in structure. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
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