Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt

Torres, Isabel Celigueta; Janhøj, Thomas; Mikkelsen, Bente Østergaard; Ipsen, Richard

doi:10.1016/j.idairyj.2010.12.013

Cited by 81 publications

(39 citation statements)

References 33 publications

(31 reference statements)

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“…Hansen A/S, Denmark). The starter culture was selected based on its low ability to produce exopolysaccharides, and thereby ensured a minimal infl uence of the starter culture on the texture of the yogurt [Torres et al, 2011]. The fermentation procedure was ceased by putting the sample into a refrigerator until the pH dropped to 4.5.…”

Section: Thermal Analysis Of Pwpmentioning

confidence: 99%

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Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Liu¹,

Zhang²,

Jiang³

et al. 2016

Pol. J. Food Nutr. Sci.

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Five types of polymerized whey protein (PWP1, PWP2, PWP3, PWP4 and PWP5) containing different amounts of fi sh oil were added to low-fat yogurt as fat replacers. The texture, apparent viscosity, and sensory properties of the yogurts were analyzed in comparison with full-fat ( 3.0%, w/w, fat) and low-fat (1.5%, w/w; and 1.2%, w/w) milk yogurt controls. The majority (~85%) of the particle size distribution was in the range of 1106±158 nm. Thermal property analysis indicated PWP was thermally stable between 50 o C and 90 o C. Yogurts formulated with 12% of PWP4 and 14% of PWP5 demonstrated higher fi rmness, springiness and adhesiveness (P<0.05), and lower cohesiveness (P<0.05) than the low-fat milk yogurt controls. There was no fat separation and they had less fi shy smell. Yogurts incorporated with 12% of PWP4 had comparable sensory and textural characteristics to the full--fat milk yogurt control.

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Section: Thermal Analysis Of Pwpmentioning

confidence: 99%

“…Low-fat yogurt is gaining more and more interests because i t contains less calories than full-fat yogurt while preserves the majority of nutraceutical nutrients. However, the fl avor of low-fat yogurt is unbalanced due to its low-fat content [Janhoj & Ipsen, 2006;Torres et al, 2011].…”

Section: Introductionmentioning

confidence: 99%

Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Liu¹,

Zhang²,

Jiang³

et al. 2016

Pol. J. Food Nutr. Sci.

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“…In order to improve the sensory properties and nutritional value of dairy products (3), microparticulated whey protein (MWP) has been used as a replacement for fat in ice cream (4), yogurt (5), and cheeses (6). In addition to enhanced heat stability, MWP exhibited functionalities different from native whey proteins, such as improved emulsifying activities and gelling properties (7).…”

Section: Introductionmentioning

confidence: 99%

“…Sizes of whey protein particles produced in this way are difficult to reduce to the size of homogenized milk fat globules (0.5-3.0 µm). Alternative processes can be used instead, such as extrusion cooking under an acid pH or dynamic high pressure shearing, known as microfluidization (5). MWP is generally produced using these methods at low whey protein (WP) concentrations of (2-6%).…”

Section: Introductionmentioning

confidence: 99%

Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins

Sun

Liu

et al. 2015

Food Sci Biotechnol

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“…Hence it is suggested that more junctions and bonds were formed between particles upon gelation, yielding stronger gels. Other works have also investigated this field using the shear force [10][11] or a micro-particulation approach [12][13] to produce heat-denatured whey protein particles. Other works have modulated the size of whey protein aggregate particles using change in pH, ionic or protein compositions and protein concentration.…”

Section: Introductionmentioning

confidence: 99%

New insight on the formation of whey protein microbeads by a microfluidic system

Andoyo

Guyomarc’H

Tabuteau

et al. 2018

AIP Conference Proceedings

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Abstract. The current paper describes the formation of whey protein microbeads (WPM) having a spherical shape and a monodispersed size distribution. A microfluidic flow-focusing geometry was used to control the production of whey protein microdroplets in a hydrophobic phase. The microfluidic system consists of two inlet channels where the WPI solution and the lipophilic phase were separately injected towards the flow-focusing (FF) junction where they eventually meet, then co-flow. A whey protein isolate (WPI) solution of 150 g/kg protein and two types of hydrophobic phases, i.e. sunflower oil and n-dodecane, were tested as the continuous phase. The formation of WPM was observed microscopically. The aim of the present study was to describe the production of stable monodisperse WPM in suspension in milk ultrafiltrate using a microfluidic system. Hints to perform the control of the running parameters, i.e. choice of the hydrophobic phase or fluids flowrates, are provided. The results showed that in the sunflower oil, microdroplets had a large polydisperse size distribution, while in n-dodecane, microdroplets with narrow size distribution were obtained. Stabilization of the whey protein microdroplets through heat-gelation at 75 °C for 20 min in n-dodecane produced WPM and no change in shape nor size is observed. Meanwhile replacing the n-dodecane by MUF using centrifugation and washing caused the swelling of the WPM, but dispersity remained low. From this study, microfluidic system seemed to be a suitable method to be used for producing small quantities of monodisperse WPM.

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Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt

Cited by 81 publications

References 33 publications

Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins

New insight on the formation of whey protein microbeads by a microfluidic system

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