Effects of Heat Treatment on Structure and Processing Characteristics of Donkey Milk Whey Protein

Figure 4

Ultraviolet absorption spectra of whey protein with different heat treatments (a). Intrinsic fluorescence spectra of whey protein with different heat treatments (b). Surface hydrophobicity of whey protein (c). Emulsion viscosity of whey protein (d). CK: control group (pasteurised donkey milk whey protein), A: 75°C/15 s, B: 75°C/3 min, C: 85°C/15 s, D: 85°C/3 min, E: 95°C/15 s, and F: 95°C/3 min.

(a)

(b)

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(d)