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.

Oscillatory rheological study of the gelation mechanism of whey protein concentrate solutions: effects of physicochemical variables on gel formation

1993 ◽  
Vol 60 (4) ◽  
pp. 543-555 ◽  
Author(s):  
Qingnong Tang ◽  
Owen J. McCarthy ◽  
Peter A. Munro
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Loss Modulus ◽  
Whey Proteins ◽  
Gelation Time ◽  
Whey Protein Concentrate ◽  
Effect Of Temperature ◽  
Protein Concentrate ◽  
Gelation Mechanism ◽  
Thermal Gelation

SummaryThe thermal gelation of a commercially available whey protein concentrate was studied by oscillatory rheometry using a Bohlin rheometer. Gelation time increased with decreasing protein concentration with a critical protein concentration (at infinite gelation time) of 6·6%. The effect of temperature in the range 65–90 °C on gelation time was described by an Arrhenius equation with an activation energy of 154 kJ/mol. Gelation time was a minimum at pH 4–6, the isoelectric region of the whey proteins. Small additions of NaCl or CaCl2 dramatically decreased gelation time. Higher protein concentrations always produced higher storage modulus (G′) values after any heating time. Loss modulus (G″) v. time curves exhibited maxima at relatively short times for protein concentrations of 30 and 35%. G′ values for 10% protein concentration increased with temperature for heating times up to 59·5 min. G′ values at 59·5 min for 25% protein concentration were higher at 78 °C than at either 85 or 90 °C. The results are discussed in terms of current theories for biopolymer gelation.

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