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Title: A kinetic model for whey protein denaturation at different moisture contents and temperatures
Authors: Atuonwu, James C.
Ray, Joydeep
Stapley, A.G.F.
Issue Date: 2017
Publisher: © Elsevier
Citation: ATUONWA, J.C., RAY, J. and STAPLEY, A.G.F., 2017. A kinetic model for whey protein denaturation at different moisture contents and temperatures. International Dairy Journal, 75, pp. 41-50.
Abstract: The denaturation of whey protein samples that had previously undergone heat-treatment for different times at different temperatures and moisture contents was analysed by differential scanning calorimetry (DSC), using the DSC enthalpy as a measure of residual undenatured protein. Data were fitted to first order irreversible or reversible kinetic expressions, and the resulting rate constants were found to increase with both temperature and moisture content. The whole data set was then fitted as a function of time, temperature and moisture content, with rate constants varying according to either Arrhenius or Williams-Landel-Ferry (WLF) kinetics and with selected fit parameters made empirical functions of moisture content. The best fits were obtained using reversible WLF kinetics, which could be further slightly simplified without loss of accuracy. The model provides a platform for single- and multi-objective drying trajectory optimisation with respect to protein denaturation in dairy products.
Description: This paper is closed access until 31st July 2018.
Sponsor: The research leading to these results has received funding from the European Research Council under the European Union’s Seventh Framework Programme (FP7/2007-2013)/ ERC grant agreement no. 613732 – ENTHALPY – www.enthalpy-fp7.eu
Version: Accepted for publication
DOI: 10.1016/j.idairyj.2017.07.002
URI: https://dspace.lboro.ac.uk/2134/26426
Publisher Link: https://doi.org/10.1016/j.idairyj.2017.07.002
ISSN: 0958-6946
Appears in Collections:Closed Access (Chemical Engineering)

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