Research of solubility of powder concentrates of whey proteins

Authors

  • А. Minorova Institute of Food Resources NAAS
  • О. Hondar
  • N. Krushelnytska

Keywords:

whey, ultrafiltration, dry concentrates, the relative rate of dissolution

Abstract

Solubility of dried whey protein concentrate obtained by ultrafiltration whey was stadied. It was established that relative dissolution rate decreases with increasing mass fraction of protein concentrates. The increase in relative dissolution rate was observed within the temperature range of water from 50°C to 60°C for all prototypes. It was established that an increase in protein content in concentrates, performance index solubility increases.

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References

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Published

2021-11-06

How to Cite

Minorova А., Hondar О., & Krushelnytska, N. (2021). Research of solubility of powder concentrates of whey proteins. FOOD RESOURCES, 3(05), 103–106. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/380

Issue

Vol. 3 No. 05 (2015): Food Resources

Section

Технічні науки

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