Functional and technological aspects of whey powder and whey protein products

Ghanimah, Mohamed

doi:10.1111/1471-0307.12436

Cited by 18 publications

(17 citation statements)

References 30 publications

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“…They are responsible for various functions in food quality and stability. Whey proteins are also added to yoghurts in order to improve consistency, provide appropriate texture and limit their syneresis (Delikanli and Ozcan , ; Ghanimah ). The biological value of whey proteins exceeds that of egg protein, the functional properties of which are also intensively investigated in the literature.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

Nastaj

Sołowiej

Gustaw

et al. 2019

Int J of Dairy Tech

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The aim of the paper was to investigate the effects of the addition of whey protein isolate (WPI) and whey protein concentrate (WPC80) on physicochemical properties of high‐protein yoghurts. Changes in storage, loss moduli, phase angle values, flow behaviour and textural parameters were determined. Surface properties (roughness, contact angles) were also estimated. The properties of yoghurts depended on the preparation type and their concentration. The application of WPI resulted in accelerated gel formation in comparison with the yoghurts produced with WPC80. This technology is addressed to particular consumers who search for new foods to meet their daily protein requirements.

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Section: Introductionmentioning

confidence: 99%

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

Nastaj

Sołowiej

Gustaw

et al. 2019

Int J of Dairy Tech

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“…Whey proteins, comprising approximately 20% of bovine milk protein, are not only important because of their bioactive nature and nutritional value but also important because of their emulsifying, foaming, gelation and water‐binding properties. Differences between functional properties of whey protein products (commercial whey powder, whey protein isolates (WPI) and concentrates (WPC)) have recently been reported by Ghanimah (). Generally speaking, a food with certain added desirable properties, which also includes health promotion or illness prevention alongside its nutritional value, is called a ‘functional food’.…”

Section: Introductionmentioning

confidence: 89%

On the heat stability of whey protein: Effect of sodium hexametaphosphate

Rasouli

Abbasi

Azarikia

et al. 2019

Int J of Dairy Tech

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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.

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“…This could be attributed to the high protein and low fat and ash content in WPI (Table 1). It has been reported that the functional properties of whey products are related to the protein content and the composition of the product (Heino et al, 2007 andGhanimah, 2018).…”

Section: Fig 2 Effect Of Ph On Eai Of Wpi and Wpc Solutionsmentioning

confidence: 99%

Effect of pH, carbohydrates, and NaCl on functional properties of whey proteins

Ghanimah

Ibrahim

2018

Journal of Sustainable Agricultural Sciences

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T HE effect of pH (7,5 and 3), and the addition of glucose, sucrose and Litesse II, as well as sodium chloride (1,2 and 3%) on the functional properties of whey protein isolate and whey protein concentrate was investigated. Foaming capacity and emulsifying activity index were significantly affected by the change of the pH in the prepared solutions. The addition of glucose to protein solutions had a slight impact (P>0.05) on the functional properties, while the foaming capacity of whey protein isolate solution significantly increased with the presence of sucrose. Litesse II significantly increased the foaming capacity of whey protein isolate and whey protein concentrate solutions, whereas the emulsifying activity index of whey protein isolate solution significantly increased with adding 1 and 2 % Litesse II. The addition of NaCl significantly increased the foaming properties of whey protein isolate and whey protein concentrate solutions and increased the emulsifying activity index of whey protein concentrate solution.

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Functional and technological aspects of whey powder and whey protein products

Cited by 18 publications

References 30 publications

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

On the heat stability of whey protein: Effect of sodium hexametaphosphate

Effect of pH, carbohydrates, and NaCl on functional properties of whey proteins

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