| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 224725 | Journal of Food Engineering | 2010 | 6 Pages |
The effects of whey protein isolate (WPI) were investigated on the characteristics of delactosed permeate (DLP) (moisture adsorption/desorption kinetics and glass transition temperature (Tg)) that reflect on the drying ability and shelf stability. The Peleg model showed a good fit to the moisture adsorption/desorption data for the DLP-protein samples. An increase in the protein concentration resulted in a decrease in the initial adsorption rate and adsorption capacity. However, its effect on extent of desorption in DLP-protein mixtures was not significant. Tg increased with an increase in protein concentration. Significant relationships were observed between the Peleg constants for adsorption/desorption kinetics and Tg for the DLP-protein mixtures.
