أثير جاسم محمد جندل, نزار فخرى محمد, سمية خلف بدوي
Abstract
The functional properties of whey proteins were chemically changed using the acetylation method through the use of 0.3 and o.9% acetic acid anhydrous. The effect these treatments on the properties of whey proteins was also observed. It is found that the acetylation of acidic non-salt whey protein was surpassed in Humidity percentage with average of 7.04%. Also, the percentage of ash in the same treatment was surpassed on the other treatment with average of 6.84%. However, the acetylation of sweet salted whey protein that contain 0.3% and 0.9% total protein percentage have 14.01 and 14.07%, respectively. Whereas, the treatment of acetylation of 0.3% of sweet whey proteins and the acidic salted whey, on the foam size was surpassed on the other treatments with averages of 20.84 and 20.25%, respectively, and disagreed with the rest of other treatments. Concerning the gel formation property, the control treatment of acidic non-salted whey proteins was surpassed on the other treatments with the average of 30.21%. Moreover, it is noticed that the property of oil absorption capacity of the sweet salted whey protein which acetylated with 0.3% have an average of 2.84% from other treatments. The effects of 0.3% acetylation treatment on the water absorption capacity on the sweet salted whey proteins were greater than non-acetylation treatments. Concerning the emulsification property, we noticed that addition percentages of 0.3 and 0.9% for the sweet salted whey proteins have averages of 44.96 and 45.66 % respectively and these values were surpassed on the other treatments. We found that the addition of 0.3% of sweet and acidic salted or non-salted whey proteins have the best effects on the changing the functional properties for the acetylated whey proteins concentrates. The above treatment was surpassed significantly on the 0.9% treatment. The addition of salt gave significant effects in most of the treatments. So, from the above results, it was found that the acetylation of sweet and acidic salted whey proteins were the best in changing its functional and chemical properties.
اثير جاسم محمد جندل | ATHEER JASIM MOHAMMED | 4459