Journal article

Unexpected high pressure effects on the structural properties of condensed whey protein systems.

Muditha Dissanayake, Stefan Kasapis, Vinita Chaudhary, Benu Adhikari, Martin Palmer, Barbara Meurer

Biopolymers | Published : 2012


We show that application of high hydrostatic pressure (600 MPa for 15 min) on condensed whey protein (WP) systems (e.g., 80% w/w solids content) results in unexpected structure-function behavior when compared with conventional thermal treatment. Unraveling the relaxation properties in first-order thermodynamic transitions, the manifestation of glass transition phenomena and the preservation of native conformation in condensed preparations were recorded using small-deformation dynamic oscillation in shear, modulated differential scanning calorimetry, and infrared spectroscopy. Informed temperature application results in the formation of continuous networks at the denaturation temperature, whi..

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University of Melbourne Researchers