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

11 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 Dive into the research topics of 'The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics'. Together they form a unique fingerprint.

Cite this