Effect of sodium triphosphate on particle size of heat-induced whey protein concentrate aggregates.

Thermal treatment has been utilized to improve the functional properties of proteins for many years. In this study, we aimed to investigate the effect of sodium triphosphate (Na5 P3 O10 ) on particle size and size distribution of heat-induced whey protein concentrate (WPC) aggregates under different processing conditions. The results showed that high Na5 P3 O10 level (>0.5%, w/w), long heating time (>15 min), and alkaline condition (pH 8-8.5) facilitated formation of large particles (>10 μm). The WPC aggregates with small-to-medium particle size (1-3 μm) that are suitable to be applied as a fat replacer were obtained by heating the WPC solution (8%, w/v) containing 0.4% (w/w) Na5 P3 O10 at 85°C for 5 min. We conclude that thermal treatment of whey protein concentrate added with Na5 P3 O10 can obtain whey protein products with different particle sizes for certain applications.