High hydrostatic pressure processing effects on the functional properties of whey proteins

U radu su provedena ispitivanja funkcionalnih svojstava netretiranih sirutkinih proteina (β-laktoglobulina, koncentrata proteina sirutke (WPC) i izolata proteina sirutke (WPI)),te prethodno tretiranih visokim hidrostatskim tlakom (300,400,500 i 600 MPa) u vremenu od 5 i 10 minuta. Ispitivana su svojstva: topljivosti, sposobnosti emulgiranja i sposobnosti stvaranja pjene. Dobiveni rezultati pokazali su da je topljivost netretiranih uzoraka veća od tretiranih, indeks aktiviteta emulzije (IAE) i indeks stabilnosti emulzije (ISE) su veći kod netretiranih uzoraka nego kod tretiranih, dok proteini sirutke tretirani visokim hidrostatskim tlakom imaju znatno bolja svojstva pjenjenja od netretiranih.In this work, the functional properties of non-treated whey proteins (β-lactoglobulin, WPC and WPI).and treated with high hydrostatic pressure ( 300, 400, 500 and 600 MPa) in time of 5 and 10 minutes, were investigated. The investigation was about these properties: solubility, emulsifying properties (ISE and IAE), and capability of foaming. The results obtained have shown that non-treated proteins have better solubility and emulsifying properties than treated proteins, while whey proteins treated with high hydrostatic pressure have much better capability of foaming than non-treated proteins