HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Hsu, K.-H. Articles by Fennema, O. Search for Related Content PubMed Articles by Hsu, K.-H. Articles by Fennema, O.

Changes in the Functionality of Dry Whey Protein Concentrate During Storage

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Various functional properties (protein solubility, foam stability, emulsifying capability) and development of browning of dry whey protein concentrate containing 52% protein were monitored during 6 mo at temperatures ranging from –40 to 40°C and water activities ranging from .15 to .41. Of the product attributes studied, increases in browning were most important. Of the storage variables studied, storage temperature and time were most important and water activity was of secondary importance. To achieve good retention of the initial attributes of WPC during 6-mo storage, the temperature should be no higher than 20°C and the water activity should not exceed about .2.