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Evaluation of functionality for whey protein concentrate with different ultrafiltration treatments
| dc.creator | Wu, Ying | |
| dc.date.accessioned | 2012-06-07T22:43:27Z | |
| dc.date.available | 2012-06-07T22:43:27Z | |
| dc.date.created | 1995 | |
| dc.date.issued | 1995 | |
| dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-W85 | |
| dc.description | Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item. | en |
| dc.description | Includes bibliographical references. | en |
| dc.description | Issued also on microfiche from Lange Micrographics. | en |
| dc.description.abstract | Production of whey protein concentrates has increased significantly in the United States in recent years. This may be attributed mainly to greater effort on the part of whey producers to abide by pollution regulations and to availability of improved the ultrafiltration separation and its product WPC functionality. The objective of this research is to evaluate the WPC functionality with two treatment during separation. The whey powder was dissolved into the distilled water and tested for two treatment using ultrafiltration separation process. The temperature which was room temperature, 35 and 50 'C and pH which was 1.5, 4, 6 were selected for the two treatment. Three repetitions were completed for each treatment. The WPCs exhibited comparable composition and functionality. The composition which were included protein denaturation, fat, ash, protein content indicated different variations for the two treatment. The influence of temperature treatment was primarily dependent on the first three contents, but the effect of pH treatment was limited to the first two factors, protein denaturation and fat contents. The functionality of foaming ability, emulsion ability, gel strength and viscosity were investigated in this test. The increase functionality was achieved for the pH treatment while the reduced properties occurred for the temperature treatment. The viscosity indicated profoundly increase in the pH treatment when compared the almost constant trend in the temperature treatment. The major difference were contributed to the operation processing particularly composition changes during the two treatment. The GLM could be only fitted for the gel strength and viscosity. The AVONA results revealed that the function variables were affected by the two treatment. The data from this test showed gel strength and viscosity properties of WPCs as a function of pH and temperature were significantly difference. The difference properties observed in this research demonstrated that the temperature and pH effects on the WPCs functionality were widely contrasting. | en |
| dc.format.medium | electronic | en |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | en_US | |
| dc.publisher | Texas A&M University | |
| dc.rights | This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use. | en |
| dc.subject | agricultural engineering. | en |
| dc.subject | Major agricultural engineering. | en |
| dc.title | Evaluation of functionality for whey protein concentrate with different ultrafiltration treatments | en |
| dc.type | Thesis | en |
| thesis.degree.discipline | agricultural engineering | en |
| thesis.degree.name | M.S. | en |
| thesis.degree.level | Masters | en |
| dc.type.genre | thesis | en |
| dc.type.material | text | en |
| dc.format.digitalOrigin | reformatted digital | en |
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