Artículo
Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions
Meza, Barbara Erica del Valle
; de Piante Vicin, Daniel Alberto
; Marino, Fernanda
; Sihufe, Guillermo Adrian
; Peralta, Juan Manuel
; Zorrilla, Susana
Fecha de publicación:
05/2020
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal Of Dairy Technology
ISSN:
1364-727X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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 °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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Articulos(INTEC)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Citación
Meza, Barbara Erica del Valle; de Piante Vicin, Daniel Alberto; Marino, Fernanda; Sihufe, Guillermo Adrian; Peralta, Juan Manuel; et al.; Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 73; May; 5-2020; 429-436
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