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KMID : 0380620070390010050
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.50 ~ p.54
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Physicochemical Properties of Whey Protein Isolate
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Kim Chan-Hee
Ahn Myung-Soo
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Abstract
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In this study, the physicochemical properties of cheese whey protein isolate (WPI) were measured. The total amount of amino acids in WPI was 89.5% and the proportion of essential amino acids was 44.6%. Among these, leucine, lysine, isoleucine, and valine were shown in large amounts. At various pHs, the solubility of WPI (82-88%) was higher than that of sodium caseinate, (5-79%). The solubility of WPI was not affected by variation of pH. It was shown that the emulsifying capacity of WPI was higher than that of egg yolk by 1.6 times, but the stabilities of emulsions made with WPI and egg yolk was almost same each other at 65-97% and 60-89%, respectively. The foaming capacity of WPI was higher than that of egg white, at 323.3% and 186.6%, respectively, but the foam stability of WPI was similar to that of egg white.
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KEYWORD
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whey protein isolate, physicochemical properties
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