Abstract
Microparticulated proteins (MPPs) considerably improve the texture, taste and nutritional value of low-fat dairy products. A combination of superfine grinding and heat-shearing treatment was utilized in order to improve the processing adaptability and stability of microparticulated whey protein (MWP). Comparing the mean particle sizes of WPC and MWP with the superfine milled whey protein concentrate (sWPC) and its microparticulated whey protein (sMWP), the sWPC and sMWP were significantly decreased from 49.24 and 13.09 μm to 8.17 and 5.73 μm, respectively (P < 0.05). Both sWPC and sMWP exhibited higher water-holding capacity (1.9 and 3.69 g/g, respectively), emulsion activity index (146.38 and 128.6 m2/g, respectively), emulsion stability index (29.04 and 6.31, respectively) and viscoelasticity than WPC and MWP. The dispersion stability of sWPC, sMWP and its cream mimetic were also enhanced after superfine grinding treatment. The sMWP dispersion exhibited more stable liquid behaviour characteristics and maintained the creamy mouth feel better than MWP, indicating the higher dispersion stability of sMWP-based cream mimetic. Therefore, the combined superfine grinding and heat-shearing treatment is a promising technique for the production of microparticulated proteins.
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