RasouliI, M, Abbasi, S, Azarkia, F et al. (1 more author) (2020) On the heat stability of whey protein: Effect of Sodium hexametaphosphate. International Journal of Dairy Technology, 73 (1). pp. 46-56. ISSN 1364-727X
Abstract
Despite a growing demand for whey protein‐based drinks, their instability and lack of solubility during thermal processing is a major challenge for food product formulators. In the present study, the effects of different hydrocolloids and sodium hexametaphosphate (SHMP) on the heat stability, rheological properties, microstructure and sensory characteristics of whey protein concentrate (WPC) dispersions were evaluated. The results indicated that at pH 4, xanthan, k‐carrageenan, low methoxyl pectin (LMP) and guar stabilised WPC dispersion without heat treatment, all maintained stability during pasteurisation but not sterilisation. For pH 7, for the same set of hydrocolloids, a similar trend was also observed, albeit at different concentrations. However, by adding optimum ratios of SHMP protein denaturation was retarded, particularly in the case of LMP and i‐carrageenan. The highest and lowest apparent viscosities were exhibited by samples containing 0.01% and 0.15% w/w SHMP, respectively. This study highlights the potential capability of SHMP in the prevention of protein denaturation. An exact plausible stability mechanism still needs further more detailed investigation.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2019, Society of Dairy Technology. This is the peer reviewed version of the following article: RasouliI, M, Abbasi, S, Azarkia, F et al. (1 more author) (2019) On the heat stability of whey protein: Effect of Sodium hexametaphosphate. International Journal of Dairy Technology. ISSN 1364-727X, which has been published in final form at https://doi.org/10.1111/1471-0307.12626. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. |
Keywords: | Whey protein; Protein–hydrocolloid interaction; Thermal processing; Stabilisation |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 15 Jul 2019 08:51 |
Last Modified: | 15 Jul 2020 00:38 |
Status: | Published |
Publisher: | Wiley |
Identification Number: | 10.1111/1471-0307.12626 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:148563 |