期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 73, 期 2, 页码 429-436出版社
WILEY
DOI: 10.1111/1471-0307.12669
关键词
Whey protein concentrate; Turbidity; Rheology; RP-HPLC; Confocal microscopy; Principal component analysis
资金
- Universidad Nacional del Litoral (Santa Fe, Argentina) [CAI+D: 504 201501 00002 LI]
- Secretaria de Estado de Ciencia, Tecnologia e Innovacion (Santa Fe, Argentina) [SECTEI: 2010-010-14]
- Agencia Nacional de Promocion Cientifica y Tecnologica (Argentina) [ANPCyT: PICT 2015-365]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (Argentina) [CONICET: 11220150100185]
Soluble aggregates obtained from heat-treated suspensions of commercial whey protein concentrate with 74.4% w/w protein were characterised. The effect of protein concentration (7 and 8% w/w), pH (7.0, 7.5 and 8.0), and heating time (0, 5, 10, 15, 20 and 30 min) at 80 degrees C were evaluated. Whey protein concentrate suspensions with the highest protein concentration (8% w/w) and the lowest pH (pH 7.0) had the highest steady shear viscosity and absorbance values, indicating the effect of the soluble aggregate content (high concentration) and the aggregate size (at lower pH values). According to principal component analysis, samples with 8% w/w and pH 7.0 were grouped in a plot region that confirmed the behaviour observed by confocal microscopy. Those whey protein concentrate suspensions could have soluble aggregates with a strong probability of interacting with cations (in cold gelation applications such as microencapsulation) and with each other (in film-formation during coating).
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