Published date:Jan 13 2022

Journal Title: KnE Life Sciences

Issue title: 8th Scientific and Practical Conference "Biotechnology: Science and Practice"

Pages:418–423

DOI: 10.18502/kls.v7i1.10151

Arkady N. PonomarevFSBEI HE Voronezh State University of Engineering Technologies, 19, Revolyutsii Av., Voronezh, 394036 Russian Federation

Elena I. MelnikovaFSBEI HE Voronezh State University of Engineering Technologies, 19, Revolyutsii Av., Voronezh, 394036 Russian Federation

Ekaterina V. Bogdanovaek-v-b@yandex.ruFSBEI HE Voronezh State University of Engineering Technologies, 19, Revolyutsii Av., Voronezh, 394036 Russian Federation

Daria A. PavelevaFSBEI HE Voronezh State University of Engineering Technologies, 19, Revolyutsii Av., Voronezh, 394036 Russian Federation

The purpose of this research was to studythe ability of whey protein concentrates (WPC) and whey permeate produced with ultrafiltration of cheese whey to rehydrate. The products studied were cheese whey concentrate witha PDM percentage of 80% (WPC-80), and cheese whey permeate, both produced under the conditions of the PJSC Dairy “Voronezhsky”.WPC-80 and the whey permeate dissolution processes were studied using microscopy. Water-impermeable hydrophobic layers were formed at the boundary, preventing water penetration into dry particles. The result was a higher dissolution timeforWPC-80 compared with whey permeate. When WPC-80 came into contact with water,it initially formed an obtuse wetting angle with a slow change over time. Whey permeate reached the equilibrium wetting angle more quickly. Quickreconditioning of WPC moisture content required avoiding capillary penetration of water, which created a turbulent liquid flow. The application of these ingredients in different food industry areas can reduce the costs for finished products, contribute to cost-effectiveness, increase the total production, and reduce environmental risks.

Keywords: whey protein concentrate, whey permeate powder, water-wetting, dissolution

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