Abstract
Computer analysis of a response surface experimental design evaluated the role of four factors, e.g., temperature, 60 to 90C; time of heating, 1 to 30min; pH, 4.5 to 8.5; and total solids, 6 to 60%, upon protein denaturation in Cottage and Colby cheese whey. Response surface plots were generated by the computer for protein denaturation as functions of time versus temperature, pH versus temperature, and total solids versus temperature. Ranking of the equation's linear term coefficients indicated that the order of decreasing importance of the different parameters upon protein denaturation in heated Cottage cheese whey was temperature, total solids, time, and pH, whereas, for Colby cheese whey the order was temperature, total solids, pH, and time. Maximum protein denaturation was at intermediate heating from 15 to 25min for Colby and from 12 to 20min for Cottage cheese whey.Minimum protein denaturation was intermediary between pH 6 to 7 for all total solids and heating times. An inverse relationship was generally observed between extent of denaturation and total solids. The relative amount of denaturation of individual whey proteins at selected experimental conditions was shown by polycrylamide gel electrophoresis. A protective effect against denaturation of β-lactoglobulin was at high total solids.
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