Thermal Denaturation Kinetics of Whey Protein and Maltodextrin Mixture

• Main Authors: Nuraini, Mohd Yusoff, Jolius, Gimbun, M. M., Yusoff
• Other Authors: Pogaku, Ravindra
• Format: Book Chapter
• Published: Springer 2013
• Subjects: TP Chemical technology; QD Chemistry
• Online Access: http://umpir.ump.edu.my/id/eprint/5009/; http://dx.doi.org/10.1007/978-1-4614-6208-8_20
• Institution: Universiti Malaysia Pahang Al-Sultan Abdullah

This chapter presents thermal denaturation studies of whey protein and maltodextrin mixture. Different compositions of whey protein–maltodextrin mixture were exposed to various temperature and holding time. The main protein contents, i.e., β-lactoglobulin (β-lg) and α-lactalbumin (α-lac) before and...