Two types of whey protein concentrates were prepared, One was from
sour whey and the other from salted or unsalted sweet whey. They were
acetylated by different concentrations and their effectiveness properties were
studied. It was found that the sour whey(unsalted and acetylated) exceeded its
counterpart of treatments in the percentage of moisture and ash. However, the
salted and unsalted sweet whey(acetylated) had significant superiority over
other treatments, in the following properties; total protein, foam size, gel
formation, oil and water absorption, and the emulsification properties. Thus, the
results showed that the 0.5٪ of acetylation for salted and unsalted sweet and
sour whey proteins was the best in changing the functional properties of the
acetylated whey protein concentrates compared to the acetylation percentage
0.3٪ and 0.9٪, respectively. In addition, the salt effect in most treatments has
shown a significant effect. So, the above results showed that salted sour and
sweet whey protein are the best in the process of acetylation because of its
improvement of functional and chemical properties.
اثير جاسم محمد جندل | ATHEER JASIM MOHAMMED | 4397