Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing

Effects of heating and microfluidization on extent of whey protein denaturation observed by reducing (panels A and B) and nonreducing (panel C) Sds-Page. MWM = molecular weight standard; C = control; N1 = native, 1 pass; N5 = native, 5 passes; H1 = denatured, 1 pass; H5 = denatured, 5 passes.

Particle size distribution pattern of whey proteins as affected by heat treatment and microfluidization. N1 = native, 1 pass; N5 = native, 5 passes; H1 = denatured, 1 pass; H5 = denatured, 5 passes.

Size exclusion-HPLC profiles of native and treated whey protein preparations. C = native control; N1 = native, 1 pass; N5 = native, 5 passes; H1 = denatured, 1 pass; H5 = denatured, 5 passes.

Differential scanning calorimetry thermograms of 12% (wt/wt) whey protein dispersions. C = control; N1 = native, 1 pass; N5 = native, 5 passes; H1 = denatured, 1 pass; H5 = denatured, 5 passes.