Journal article · Ahead of Print article
Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems
University of Copenhagen1
Arla Foods2
Department of Biotechnology and Biomedicine, Technical University of Denmark3
University of Southern Denmark4
Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark5
Enzyme and Protein Chemistry, Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark6
Non-fat acidified milk model systems were constructed from frozen casein and whey protein concentrates produced from skim milk using membrane filtration, and combined with commercial whey protein ingredients, i.e. nano-particulated whey protein (NWP), micro-particulated whey protein (MWP), and whey protein concentrate (WPC).
Model systems were characterised in terms of particle size distribution and fractionation, surface hydrophobicity and accessible thiol groups, rheological behaviour, water holding capacity and graininess. Samples containing NWP exhibited higher surface hydrophobicity and increase in accessible thiol groups, shorter gelation time, higher gelation pH and G′, but increasing particle size and number of grains, when compared with addition of MWP and WPC.
Addition of MWP resulted in weak gels with a less connected protein network and decreased number of grains. Mixtures of NWP and MWP (1:1) had rheological properties closer to those seen for MWP. Systems with WPC differentiated themselves with a large quantity of small aggregates.
| Language: | English |
|---|---|
| Year: | 2021 |
| Pages: | 104946 |
| ISSN: | 18790143 and 09586946 |
| Types: | Journal article and Ahead of Print article |
| DOI: | 10.1016/j.idairyj.2020.104946 |
| ORCIDs: | Wijaya, Wahyu , 0000-0002-6253-9568 , 0000-0001-9767-4092 , 0000-0003-2658-414X and Svensson, Birte |
