Influence of tribomechanical micronization on the physical and functional properties of whey proteins

Because of their high nutritional value and commercially important functional properties, whey proteins are of high interest nowadays. Whey protein concentrates (WPCs) containing 60% and 80% proteins (WPC‐60 and WPC‐80, respectively) were treated using laboratory equipment for tribomechanical micronization and activation (TMA) with three different rotor speeds: 16 000, 20 000 and 22 000 r.p.m. The results showed that the TMA treatment causes a significant decrease ( P < 0.05) in particle size, a change in particle size distribution and an increase in specific area of WPC. As a consequence of the TMA process, rupturing of protein globules and the appearance of a greater number of protein fragments occurred. The solubility, dispersibility, foaming and emulsifying properties of tribomechanically treated whey protein concentrates (TWPCs) were also modified. The results of particle analysis confirmed that a decrease in particle size correlates with an improvement of the foaming properties. These changes in the treated materials depend on the type of the WPCs used and the rotor speed of the TMA equipment. The most obvious changes were observed in samples treated at the maximum rotor speed of the TMA equipment.