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)|
|Number of pages||2|
|Journal||Journal of Food Science|
|State||Published - Sep 1991|
All Science Journal Classification (ASJC) codes
- Food Science