000 02617nam a2200253 a 4500
001 vtls000075735
003 KUKTEM
005 20251114204542.0
008 131025t2013 my da f abm 000 0 eng d
020 _aTHE0002242(Local)
039 9 _a201905241110
_bshamsul
_y201310251451
_znabilah
040 _aUMP
090 _aQP551 .S84 2013 rs Bc.
100 0 _aSiti Suhairah Omar
245 1 0 _aThermostability of protein in starch derivative emulsion /
_cSiti Suhairah Omar
260 _aKuantan, Pahang :
_bUMP,
_c2013
300 _axv, 61 p. :
_bill. ;
_c30 cm. +
_e1 CD-ROM
502 _aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2013
504 _aBibliography : p. 54-55
520 3 _aHeat-induced destabilisation (denaturation) of whey proteins (WP) is one of the major problems limiting their application in food products. Microencapsulation is a relatively new technology that is used for protection and stabilization. The purpose of this research is to determine the protein denaturation kinetic rate order for main fractions of whey protein isolate (WPI) that are β-lactoglobulin (β-Lg) ,α-lactoalbumin (α-Lac) and bovine serum albumin (BSA). The other purpose of this research is to formulate the microencapsulation material. This method is used to minimize the denaturation of the protein. The experiment was conducted start from preparation sample of various composition of whey protein - maltodextrin solution for heating process (water bath and oil bath). Next step is the preparation of sample for further analysis in UPLC. During kinetic denaturation analysis, the parameter was use are temperature, time and via microencapsulation technique. From the research, the best ratio for WPI and maltodexrtrin is 9:1. The percentage denaturation for 9:1 of WPI to maltodextrin ratio is lower compared to the ratio 1:1. Results from analysis of composition of the residual native protein suggested that thermal sensitivity of a-lac is lower than B-lg. The percentage of denaturation of B-lg is faster than a-lac for each temperature with increasing time. High temperature will cause high percentage of denaturation.The temperature 60⁰C shows the lowest percentage of denaturation as showed in Figure 4.13 and 4.14. In conclusion, result from this research may be useful to gain understanding of relationship between heat treatment and its effect on functional properties of whey protein.
650 0 _aProteins
_xDenaturation
650 0 _aMicroencapsulation
999 _aVIRTUA40
_c3983
_d3989
999 _aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992