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

ARUN KILARA, MICHAEL E. MANGINO

Research output: Contribution to journalArticlepeer-review

13 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 languageEnglish (US)
Pages (from-to)1448-1449
Number of pages2
JournalJournal of Food Science
Volume56
Issue number5
DOIs
StatePublished - Sep 1991

All Science Journal Classification (ASJC) codes

  • Food Science

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