Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production

Warncke, Malou; Kieferle, Ingrun; Nguyen, Thanh Mai; Kulozik, Ulrich

doi:10.1016/j.jfoodeng.2021.110745

Cited by 19 publications

(6 citation statements)

References 48 publications

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“…The increase in viscosity is related to the smaller droplet sizes of the emulsions as a consequence of the role of the emulsifier. It can also be attributed to an increase in the viscosity of the continuous phase due to the presence of PC within it, at higher concentrations [ 16 ]. In addition, Table 3 shows the flow index and shear stress at 1 s −1 , which is related to the flow consistency coefficient (k), and its value can be viewed as the value of apparent viscosity at the shear rate of unity.…”

Section: Resultsmentioning

confidence: 99%

Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin

Tello,

Calero,

Santos

et al. 2023

Pharmaceutics

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Phycocyanin (PC), a natural product obtained from algae, is attracting attention due to its health benefits, such as its antioxidant and anti-inflammatory properties. This work studies the use of PC as the main stabilizer in avocado and lemon oil emulgels, a format for drug delivery. The influence of PC concentration on droplet size distribution, rheological properties, and physical stability is studied using a laser diffraction technique, rheological measurements, and multiple light scattering. The 5 wt.% PC emulsions show the lowest droplet size and, consequently, the best stability against creaming and droplet growth. Emulsions formulated with PC as the only stabilizer show a slight pseudoplastic character with an apparent viscosity below 10 mPa·s at 2 Pa. This indicates that these emulsions undergo creaming with aging time. In order to reduce creaming, pectin is incorporated into the 5 wt.% PC emulsion at different concentrations. Interestingly, yield stress and an incipient gel character are observed due to the presence of pectin. This is why the creaming mechanism is reduced. In conclusion, PC forms a layer that protects the interface against coalescence and Ostwald ripening. And, pectin is incorporated to reduce creaming. This research has the potential to make valuable contributions to diverse fields, such as health, medicine, and encapsulation technology.

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Section: Resultsmentioning

confidence: 99%

Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin

Tello,

Calero,

Santos

et al. 2023

Pharmaceutics

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“…This process results in a decrease in the ratio of whey protein, while increasing both the voluminosity and volume fraction of whey protein. The voluminosity of whey protein is affected by factors such as the total solids, the ratio of casein whey protein, and the extent of protein denaturation [41].…”

Section: Figure 4 Voluminosity Of Wpc Preheatedmentioning

confidence: 99%

Effect of heating temperature on physical, functional, and digestibility properties of Whey Protein Concentrate (WPC)

Andoyo,

Diani,

Fetriyuna

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Whey protein is a substance that is derived from the production of cheese. In its native form, whey protein has problems in its application in food products because it can cause a hard texture that affects sensory acceptance. It is necessary to modify the functional properties of whey protein so that it can be used more widely in the food industry. One of the modifications of whey protein is the heating treatment. The process was carried out by preheating at 70, 80, and 90°C. Then centrifuged for 15 minutes at 6000 rpm, then dried the solids using an oven vacuum at 50°C with a pressure of 25 inHg. The functional properties tested in this study were microstructure morphology, solubility, gel texture, voluminosity, and protein digestibility. The morphology of WPC powder produced significant differences between native and heating treatment. The microstructure results using TEM showed that the shape of native WPC was spherical and porous, while the heating treatment was flake-shaped. In terms of particle size distribution, native WPC and 80°C treatment have a bimodal pattern, while 70 and 90°C treatment have a unimodal pattern. As the heating temperature increases, the protein solubility will be getting lower. The lowest solubility was obtained at 90°C (16.04 ± 0.74%). Hardness produced in the gel with heating temperature significantly different than the native with the decreasing pH, the hardness produced will be higher. The fastest acidification rate produced until the final pH of 4.4 was at 80 and 90°C (270 minutes), which was faster than native (295 minutes). The heating treatment increase significantly differently in voluminosity than the native. Protein digestibility resulted in a significant difference between native and 80°C, where at 80°C (30.76 ± 0.07%), protein digestibility was higher than native (27.38 ± 0.09%).

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“…En este sentido es importante tener en cuenta que las PL son sensibles a los tratamientos térmicos y sufren desnaturalización y agregación al calentarse a temperaturas superiores a los 70 • C; estas variaciones en los grados de desnaturalización y agregación de las proteínas se ven reflejadas en el producto final ya que puede presentar diferentes propiedades fisicoquímicas y funcionales [36]. También se ha demostrado que el tratamiento térmico, la variación de la concentración de proteína y la proporción caseína/proteína de lactosuero afectan las propiedades reológicas de los WPC [37].…”

Section: Concentrados Proteicos De Lactosuerounclassified

Review. Aplicaciones del lactosuero y sus derivados proteínicos

Aponte Colmenares,

Prieto Suárez,

Castellanos Báez

et al. 2023

Cienc. En Desarro.

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Resumen El lactosuero se descubrió hace unos 3,000 años como subproducto de la industria láctea (quesera principalmente) y durante años se consideró como un líquido de desecho, utilizado como alimento para animales o simplemente vertido como residuo a ríos. Sin embargo, hoy en día el aprovechamiento del suero de leche permite reconocerlo como un ingrediente nutricional de alto valor agregado aplicado a muchos productos alimenticios. Dentro de su composición encontramos: lactosa, grasa, proteínas de importante valor biológico, minerales y vitaminas; las proteínas del lactosuero se constituyen como una fuente económica con múltiples propiedades tecno-funcionales, nutracéuticas y nutricionales, útiles para añadir a una amplia gama de alimentos multiplicando posibilidades de desarrollo para la misma industria láctea. Teniendo en cuenta lo expuesto, a lo largo de esta revisión se describirán aspectos relevantes sobre este subproducto lácteo haciendo énfasis en las proteínas que lo conforman y en sus derivados (concentrados e hidrolizados), así como las propiedades moleculares, fisicoquímicas y tecno-funcionales, aspectos que lo posicionan como una materia prima llamativa a nivel industrial además de las bondades que para la salud del consumidor imparte.

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Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production

Cited by 19 publications

References 48 publications

Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin

Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin

Effect of heating temperature on physical, functional, and digestibility properties of Whey Protein Concentrate (WPC)

Review. Aplicaciones del lactosuero y sus derivados proteínicos

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