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 (Na(5)P(3)O(10)) on particle size and size distribution of heat‐induced whey protein concentrate (WPC) aggregates under different processing conditions. The results showed that high Na(5)P(3)O(10) 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) Na(5)P(3)O(10) at 85°C for 5 min. We conclude that thermal treatment of whey protein concentrate added with Na(5)P(3)O(10) can obtain whey protein products with different particle sizes for certain applications.