Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions

2019 ◽  
Vol 73 (2) ◽  
pp. 429-436
Author(s):  
Bárbara E Meza ◽  
Daniel A De Piante Vicín ◽  
Fernanda Marino ◽  
Guillermo A Sihufe ◽  
Juan Manuel Peralta ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Protein Concentration ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Treatment Conditions ◽  
Soluble Aggregates

Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure

2000 ◽  
Vol 67 (3) ◽  
pp. 329-348 ◽  
Author(s):  
ERIC C. NEEDS ◽  
MARTA CAPELLAS ◽  
A. PATRICIA BLAND ◽  
PRETIMA MANOJ ◽  
DOUGLAS MACDOUGAL ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Skim Milk ◽  
Milk Proteins ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Casein Micelles ◽  
Micelle Structure ◽  
Dynamic Structures ◽  
Β Lactoglobulin

Heat (85 °C for 20 min) and pressure (600 MPa for 15 min) treatments were applied to skim milk fortified by addition of whey protein concentrate. Both treatments caused > 90% denaturation of β-lactoglobulin. During heat treatment this denaturation took place in the presence of intact casein micelles; during pressure treatment it occurred while the micelles were in a highly dissociated state. As a result micelle structure and the distribution of β-lactoglobulin were different in the two milks. Electron microscopy and immunolabelling techniques were used to examine the milks after processing and during their transition to yogurt gels. The disruption of micelles by high pressure caused a significant change in the appearance of the milk which was quantified by measurement of the colour values L*, a* and b*. Heat treatment also affected these characteristics. Casein micelles are dynamic structures, influenced by changes to their environment. This was clearly demonstrated by the transition from the clusters of small irregularly shaped micelle fragments present in cold pressure-treated milk to round, separate and compact micelles formed on warming the milk to 43 °C. The effect of this transition was observed as significant changes in the colour indicators. During yogurt gel formation, further changes in micelle structure, occurring in both pressure and heat-treated samples, resulted in a convergence of colour values. However, the microstructure of the gels and their rheological properties were very different. Pressure-treated milk yogurt had a much higher storage modulus but yielded more readily to large deformation than the heated milk yogurt. These changes in micelle structure during processing and yogurt preparation are discussed in terms of a recently published micelle model.

scholarly journals Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry

2021 ◽  
Vol 41 (2) ◽  
pp. 161
Author(s):  
Robi Andoyo ◽  
Anindya Rahmana Fitri ◽  
Ratih Siswanina Putri ◽  
Efri Mardawati ◽  
Bambang Nurhadi ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Functional Properties ◽  
Heat Treatment Condition ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Cheese Industry ◽  
Ph Level ◽  
Water Holding ◽  
Physicochemical And Functional Properties

Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio. The wastewater source used in this study was whey liquid from cheese processing industry located at West Java, Indonesia. Conversion of soluble whey protein into whey protein microparticle is required to produce food with nutritional value that can be adjusted to the needs of the specific target with high digestibility and palatability. Whey protein was collected by separation technique through heat treatment at specific condition. This was done by changing the heat treatment condition and pH of the samples. Changing the pH of the samples before heat treatment affect the ionic strength of the whey protein hence, altering the properties of the concentrate. This study aims to produce whey protein concentrate heated at various pH level and to observe physicochemical and functional properties of the concentrates. The method used in this research was a descriptive method conducted on three treatments and two replications namely whey protein concentrate production in a pH condition 6.4; 6.65; and 7.0. The parameters observed were physicochemical and functional properties. Furthermore, the result showed that there were decrease in protein content, along with the increasing pH before heat treatment. Microstructure image (SEM) showed a finer particles with the increasing pH. Meanwhile, solubility of the rehydrated samples tends to increase along with the increasing pH. The measurement of functional properties of the samples showed that denatured whey protein produced at different pH before heat treatment have different water holding capacity and a tendency to form bonds between protein particles thereby increasing the viscosity value. These physicochemical and functional properties were suitable for denatured whey protein to be used as a texture controller in whey protein based-food production.

scholarly journals Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 342 ◽  
Author(s):  
Sakkas ◽  
Tzevdou ◽  
Zoidou ◽  
Gkotzia ◽  
Karvounis ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Hydrostatic Pressure ◽  
Whey Protein ◽  
High Hydrostatic Pressure ◽  
Chelating Agent ◽  
Trisodium Citrate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Gel Properties ◽  
Sheep Milk

An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 C/10 min as an alternative for heat treatment of milk bases, was studied. In brief, lyophilized trypsin and protamex hydrolysates of WP80 produced under laboratory conditions were added in skim sheep milk. The composition and heat treatment conditions were set after the assessment of the heat stability of various mixtures; trisodium citrate was used as a chelating agent, when needed. According to the results, the conditions of heat treatment were more important for the physical properties of the gel than the type of enrichment. High pressure treatment resulted in inferior gel properties, irrespective of the type of enrichment. Supplementation of skim sheep milk with whey protein hydrolysates at >0.5% had a detrimental effect on gel properties. Finally, skim sheep milk base inoculated with fresh traditional yoghurt, resulted in yoghurt-type gels with high counts of Lb. delbrueckii subsp. bulgaricus and Str. thermophilus -close to the ideal 1:1- and with a high ACE inhibitory activity >65% that were not essentially affected by the experimental factors.

Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration

2020 ◽  
Vol 26 (8) ◽  
pp. 657-665
Author(s):  
Josiane Kilian ◽  
Ilizandra Aparecida Fernandes ◽  
Anne Luize Lupatini Menegotto ◽  
Clarice Steffens ◽  
Cecilia Abirached ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Water Layer ◽  
Whey Protein Concentrate ◽  
Elastic Behavior ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Interfacial Film ◽  
Oil Water ◽  
Present Particle

The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1–3 bar and temperature of 10–20℃. In the conditions that show the more protein concentration were evaluated the interfacial and emulsifying properties at pH 5.7 and 7.0. The whey concentrate at 10℃ and 1.5 bar showed the higher protein value 36% (w/w), with soluble protein of 33.82% (solubility of 93.94%) for pH 5.7 and 34% (solubility of 94.4%) for pH 7.0, respectively. The whey concentrate powder present particle size distribution between 0.4-110 um. The whey at pH 5.7 and 7.0 was not observed significant differences in the resistance parameters of the oil/water layer interface. The interfacial film formed by the proteins presented an essentially elastic behavior in both pH, and in pH 5.7 the emulsion was more stable with lower diameter droplets. The concentrate whey showed techno-functional properties (emulsification and solubility), which allow the use as ingredients in products of industrial interest in food products such as mayonnaise, ice cream, sauces, and others.

Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate

LWT ◽  
2018 ◽  
Vol 98 ◽  
pp. 134-140 ◽  
Author(s):  
Shanshan Jiang ◽  
Muhammad Altaf hussain ◽  
Jianjun Cheng ◽  
Zhanmei Jiang ◽  
Hao Geng ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Emulsifying Properties

scholarly journals Correlations between the physical properties and chemical bonds of extruded corn starch enriched with whey protein concentrate

RSC Advances ◽  
2017 ◽  
Vol 7 (20) ◽  
pp. 11979-11986 ◽  
Author(s):  
Chen Yu ◽  
Junfei Liu ◽  
Xiaozhi Tang ◽  
Xinchun Shen ◽  
Shaowei Liu
Keyword(s):  
Physical Properties ◽  
Statistical Method ◽  
Whey Protein ◽  
Protein Concentration ◽  
Corn Starch ◽  
Extrusion Temperature ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Chemical Bonds

The effects of extrusion temperature and whey protein concentration on the physical properties of corn starch were studied. Correlations between the physical properties of the extrudates and internal chemical bonds in proteins were studied using Pearson's statistical method.

scholarly journals Investigation of whey protein concentration by ultrafiltration elements designed for water treatment

2013 ◽  
Vol 67 (5) ◽  
pp. 835-842 ◽  
Author(s):  
Miroslav Kukucka ◽  
Nikoleta Kukucka
Keyword(s):  
Water Treatment ◽  
Whey Protein ◽  
Protein Concentration ◽  
Whey Proteins ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Excess Amount ◽  
Sweet Whey ◽  
One Year ◽  
Lower Molar

Suitability of polysulfone ultrafiltration membranes (UFM) commercial designed for water treatment have been investigated for separation of protein (PR) from sweet whey. Ultrafiltration (UF) of whey originated from dairy has been realized by self-made pilot plant which has been in service about one year. Influence of two whey temperatures (9 oC and 30 oC) on efficiency of protein concentration has been examined. Application of investigated UF elements has given whey protein concentrate (WPC) with 5 to 6 times excess amount of protein content in regard to starting one. In the same time the prevalent content of lactose has been removed to permeate. Better results have been occurred during the cold whey filtration. Besides the fact that molecular weight cut-off (MWCO) of investigated membranes were 50-100 kDa, results showed very successful concentrating of whey proteins of dominantly lower molar weights than 50-100 kDa. Investigated membranes are beneficial for design and construction of UF plants for exploitation in small dairies.

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