Relationship of Solubility of Whey Protein Concentrates to Thermal Properties Determined by Differential Scanning Calorimetry

ARUN KILARA; MICHAEL E. MANGINO

doi:10.1111/j.1365-2621.1991.tb04794.x

Relationship of Solubility of Whey Protein Concentrates to Thermal Properties Determined by Differential Scanning Calorimetry

ARUN KILARA, MICHAEL E. MANGINO

Food Science

Research output: Contribution to journal › Article › peer-review

16 Scopus citations

Abstract

Twelve samples of whey protein concentrates manufactured under defined conditions were analyzed for their composition. Samples were subjected to differential scanning calorimetry to determine the onset temperature and enthalpy of denaturation. Solubility of the samples at pH 7.0 was determined using three procedures. In each instance, solubility significantly correlated with both onset temperature and enthalpy of denaturation. Enthalpy of denaturation may serve as a predictor for solubility of proteins.

Original language	English (US)
Pages (from-to)	1448-1449
Number of pages	2
Journal	Journal of Food Science
Volume	56
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.1991.tb04794.x
State	Published - Sep 1991

All Science Journal Classification (ASJC) codes

Food Science

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10.1111/j.1365-2621.1991.tb04794.x

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title = "Relationship of Solubility of Whey Protein Concentrates to Thermal Properties Determined by Differential Scanning Calorimetry",

abstract = "Twelve samples of whey protein concentrates manufactured under defined conditions were analyzed for their composition. Samples were subjected to differential scanning calorimetry to determine the onset temperature and enthalpy of denaturation. Solubility of the samples at pH 7.0 was determined using three procedures. In each instance, solubility significantly correlated with both onset temperature and enthalpy of denaturation. Enthalpy of denaturation may serve as a predictor for solubility of proteins.",

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year = "1991",

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AB - Twelve samples of whey protein concentrates manufactured under defined conditions were analyzed for their composition. Samples were subjected to differential scanning calorimetry to determine the onset temperature and enthalpy of denaturation. Solubility of the samples at pH 7.0 was determined using three procedures. In each instance, solubility significantly correlated with both onset temperature and enthalpy of denaturation. Enthalpy of denaturation may serve as a predictor for solubility of proteins.

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Relationship of Solubility of Whey Protein Concentrates to Thermal Properties Determined by Differential Scanning Calorimetry

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