The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics

Saara Laiho, D. Ercili-Cura, Pirkko Forssell, Päivi Myllärinen, Riikka Partanen (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

8 Citations (Scopus)

Abstract

The aggregation of native whey protein concentrate (WPC) was studied after a range of dynamic heat treatments performed at 0.5%, 3.5%, 5.0% and 8.8% protein concentrations. Overall, it was observed that the changes caused by heating were mainly physical, but higher heat treatments were also found to increase the furosine content, indicating Maillard reactions. Most of the whey proteins remained native after heat treatment at 75 °C for 15 s at all the concentrations studied. Heat treatment at 90 °C for 5 min caused whey proteins to reach the maximum degree of denaturation at 3.5% protein concentration. The size of the aggregates kept growing with increasing protein concentration. At 8.8% protein, essentially all whey protein monomers and low-molecular weight oligomers had reacted, forming insoluble polymers, and only β-casein was left in the solution. Further heat treatments extended shelf life and ultra-high temperature conditions mostly decreased the hydrophobicity.
Original languageEnglish
Pages (from-to)139-147
JournalInternational Dairy Journal
Volume49
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

whey protein concentrate
Hot Temperature
heat treatment
whey protein
Proteins
proteins
Maillard Reaction
Maillard reaction
protein aggregates
Caseins
hydrophobicity
denaturation
Hydrophobic and Hydrophilic Interactions
Heating
casein
shelf life
polymers
Polymers
Molecular Weight
Whey Proteins

Cite this

Laiho, Saara ; Ercili-Cura, D. ; Forssell, Pirkko ; Myllärinen, Päivi ; Partanen, Riikka. / The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics. In: International Dairy Journal. 2015 ; Vol. 49. pp. 139-147.
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The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics. / Laiho, Saara; Ercili-Cura, D.; Forssell, Pirkko; Myllärinen, Päivi; Partanen, Riikka (Corresponding Author).

In: International Dairy Journal, Vol. 49, 2015, p. 139-147.

Research output: Contribution to journalArticleScientificpeer-review

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