Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review

Abstract

Whey‐based nutritional beverages are often fortified with calcium (Ca) in order to deliver the recommended intake of Ca. However, technical and product quality challenges are often experienced with Ca fortification of whey protein‐based nutritional solutions, such as poor heat stability, high viscosity, colloidal instability, and impaired heat transfer. Understanding of the relationships and interactions between whey proteins and Ca relative to liquid process (e.g., ready to feed products, feed material prior to drying) is essential to designing and formulating nutritional whey‐based products with desired physicochemical and colloidal stability properties. This article reviews the interactions between whey proteins and Ca salts used in the formulation of nutritional whey‐based products as well as major processing implications associated with Ca fortification of whey‐based solutions.

Glutaraldehyde-pea protein grafted polysaccharide matrices for functioning as covalent immobilizers

“…Calcium is the chief milk mineral and it is also present in whey. Two thirds of milk calcium form complexes with casein 48 .Thus, they may not interact with or inhibit β-GL 14 . However, the remaining third of milk calcium is in serum phase.…”

Formulação De Labneh a Base De Leite De Cabra

“…Inicialmente as culturas do iogurte convertem parte da lactose em ácido lático, originando uma diminuição do pH até um ponto em que a caseína se torna insolúvel e o leite mais viscoso (UDUWERELLA et al, 2018). A produção gradual de ácido láctico começa por desestabilizar os complexos de caseína e proteínas do soro desnaturadas por solubilização do fosfato de cálcio e dos citratos (BARONE et al, 2022). Os agregados de micelas de caseína e/ou micelas isoladas vão se associando e coalescem parcialmente à medida que se aproxima o valor de pH do ponto isoelétrico, ou seja, aproximadamente 4,6 a 4,7 (OLIVEIRA et al, 2004) Em alguns trabalhos, como por exemplo em Santos et al, (2017), verificouse que em pH levemente abaixo de 4,9 observava-se gel característico de iogurte (LAKEMOND; VAN VLIET, 2008).…”

Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

“…lactose recovery, desalination, cheese and protein concentrate production), they are applicable to fermented whey beverage production. While many recent reviews (Pescuma et al 2015;Turkmen et al 2019;Barone et al 2022) discuss the nutritional potential and the sensory properties of whey beverages in detail, lesser priority is given to review potential strategies that can overcome the challenges faced during their production process.…”

“…2019; Barone et al . 2022) discuss the nutritional potential and the sensory properties of whey beverages in detail, lesser priority is given to review potential strategies that can overcome the challenges faced during their production process.…”