Abstract
Due to the importance of physical ageing in functional properties of the globular protein of β-lactoglobulin as the main protein of whey powder (the by product of cheese manufacturing industry) the possible occurrence of physical ageing in dry powder of β-lactoglobulin with moisture content of 15.9% was studied at different temperatures below and close to the glass transition.Endothermic peaks that corresponded to relaxation enthalpy were observed for a β-lactoglobulin with 4 % moisture. Enthalpy and peak temperature increased on storage of β-lactoglobulin when it was held in the glassy state at different temperatures (20, 40, 60 º C). The general characteristics of the endothermic peaks were similar to those previously reported for synthetic polymers.
| Original language | English |
|---|---|
| Article number | 2 |
| Pages (from-to) | 1-9 |
| Number of pages | 9 |
| Journal | International Journal of Food Engineering |
| Volume | 8 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Jan 2012 |