Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions

Abstract

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).

Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders

“…Previous studies have focused on how increasing the outlet temperature of spray-drying increases whey protein denaturation in resultant powders (Anandharamakrishnan et al 2007), the stability of whey protein aggregates produced from WPI and b-lg in salt solutions (Ryan et al 2012) and characteristics of whey protein aggregates made from WPC solutions (Meza et al 2019). Furthermore, other studies have examined the effects of temperature and the addition of calcium on the formation of whey protein aggregates (Ooi 2015;Buggy et al 2018) and the implications of differences therein for viscosity and colloidal stability of nutritional beverages (e.g.…”

“…2012) and characteristics of whey protein aggregates made from WPC solutions (Meza et al . 2019). Furthermore, other studies have examined the effects of temperature and the addition of calcium on the formation of whey protein aggregates (Ooi 2015; Buggy et al .…”

Evaluation of the properties of whey protein films with modifications

“…Whey proteins are commercialised as isolates (WPI) and concentrates (WPC) because of their nutritional characteristics and functional properties, and their food applications could be increased by improving or expanding the functional properties (Meza et al., 2019). It is worth mentioning that whey protein concentrates additionally exhibit good film‐forming capacity (Galus & Kadzińska, 2016), combined with its safety, fast biocompatibility, and biodegradability rates, therefore whey protein concentrates have been studied widely as protein‐based edible materials (Jiang et al., 2019; Pereira et al., 2017).…”

Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

“…These are highly available and economical dairy industry byproducts composed of a mixture of globular proteins (mainly β-LG, α-LA, and BSA). After heat and microfluidization denaturation, its hydrophobicity is increased, improving its capacity to form an interfacial layer around lipid droplets due to the fast adsorption of whey protein molecules to the droplet surfaces within the homogenizer and promoting its polymerization, constituting a fluid with film-forming capacity that can be consolidated via cold gelation and/or dehydration [6,7].…”