Effects of Pulsed Electric Field Technology on Whey Protein Concentrate.

ABSTRACT: Whey protein concentrate (WPC-80) was reconstituted to 10% (m/v) and pumped through a pulsed electric field (PEF) system using three treatment conditions. The PEF-treated whey solution was assessed for viscosity, whereas dried whey was resolubilized and tested for protein structure integrity by circular dichroism (CD), fluorescence, and differential scanning calorimetry (DSC), and functionality was assessed by measuring solubility, foamability, emulsification, and particle size. PEF treatment resulted in a reduction in apparent viscosity (from 2.74 cP down to 2.57 cP) and particle size (from 325.9 nm down to 297.6 nm), and increased solubility (from 90.41% up to 92.34%) and emulsification stability (from 1727 min up to 4821 min), while emulsification stability decreased initi

SUBMITTER: Ryan EL 

PROVIDER: S-EPMC12844111 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature