Whey protein-based gel as a model material for studying initial cleaning mechanisms of milk fouling


XİN H., Chen X., Ozkan N.

JOURNAL OF FOOD SCIENCE, vol.67, no.7, pp.2702-2711, 2002 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 7
  • Publication Date: 2002
  • Doi Number: 10.1111/j.1365-2621.2002.tb08802.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.2702-2711
  • Keywords: WPC gel, cleaning, dissolution, mechanical properties, BETA-LACTOGLOBULIN DENATURATION, PLATE HEAT-EXCHANGER, GELATION, TEMPERATURE, DISSOLUTION, DEPOSITS, ALBUMIN

Abstract

The dissolution kinetics and mechanical properties of whey protein concentrate (WPC) gels were Investigated as part of a general study on cleaning mechanisms of milk fouling. The dissolution results showed that the WPC gel is a suitable model material to simulate milk fouling and the dissolution process is a major factor controlling the cleaning process. The hardness, elastic modulus, and fracture load of the WPC gels decreased significantly when they were treated with alkaline solution, indicating that certain physical and chemical changes occurred in these treated gels; as a result, different dissolution rates were observed. The results obtained in this article provide a good foundation for further studies on the cleaning mechanisms of milk fouling using WPC gels.