The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment

Herceg, Zoran; Lelas, Vesna

doi:10.1016/j.jfoodeng.2004.04.012

Cited by 21 publications

(15 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The obtained response of complex viscosity is in agreement with previous studies of Herceg and Lelas () who reported a viscosity increase when the WP concentration increased from 60% to 80% protein content. Moreover, González‐Tello and others () reported an empirical relationship between the dynamic viscosity of the WPC and the heating temperature and protein concentration.…”

Section: Resultssupporting

confidence: 92%

Predictive Response Surface Model for Heat‐Induced Rheological Changes and Aggregation of Whey Protein Concentrate

Álvarez

Emond

Gomaa

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

Whey proteins are now far more than a by-product of cheese processing. In the last 2 decades, food manufacturers have developed them as ingredients, with the dairy industry remaining as a major user. For many applications, whey proteins are modified (denatured) to alter their structure and functional properties. The objective of this research was to study the influence of 85 to 100 °C, with protein concentration of 8% to 12%, and treatment times of 5 to 30 min, while measuring rheological properties (storage modulus, loss modulus, and complex viscosity) and aggregation (intermolecular beta-sheet formation) in dispersions of whey protein concentrate (WPC). A Box-Behnken Response Surface Methodology modeled the heat denaturation of liquid sweet WPC at 3 variables and 3 levels. The model revealed a very significant fit for viscoelastic properties, and a lesser fit for protein aggregation, at temperatures not previously studied. An exponential increase of rheological parameters was governed by protein concentration and temperature, while a modest linear relationship of aggregation was governed by temperature. Models such as these can serve as valuable guides to the ingredient and dairy industries to develop target products, as whey is a major ingredient in many functional foods.

show abstract

Section: Resultssupporting

confidence: 92%

Predictive Response Surface Model for Heat‐Induced Rheological Changes and Aggregation of Whey Protein Concentrate

Álvarez

Emond

Gomaa

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…An Arrheniustype relation was utilized as is commonly done to describe the temperature dependence of rheological parameters (Herceg & Lelas, 2005): Z ¼ Z 0 e ðE A =RTÞ , where E A ¼ activation energy (J mol À1 K À1 ), Z 0 ¼ pre-exponential factor (mPa s), and R ¼ universal gas constant (8.314 J mol À1 K À1 ). The same analysis was made on WPI and WPC-80 solutions.…”

Section: Propertymentioning

confidence: 99%

“…Higher E A values indicate more rapid change in viscosity with temperature (Steffe, 1996) while high differences in E A values at different solute concentrations are indicative of high-energy barrier to viscous flow (Herceg & Lelas, 2005;Krokida, Maraoulis, & Saravacos, 2001). Both are observed when temperature changes bring about considerable solute interactions manifested by viscosity changes, which in the case of globular proteins in aqueous solution are more likely to take place when the proteins are unfolded (Herceg & Lelas, 2005;Rha & Pradipasena, 1986).…”

Section: Activation Energy Of Flowmentioning

confidence: 99%

“…Both are observed when temperature changes bring about considerable solute interactions manifested by viscosity changes, which in the case of globular proteins in aqueous solution are more likely to take place when the proteins are unfolded (Herceg & Lelas, 2005;Rha & Pradipasena, 1986). Thus, our results suggest that the intermolecular interactions in LVWPI between 15% and 25% WP are the weakest compared with both WPI and WPC-80.…”

Section: Activation Energy Of Flowmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical properties of liquid virgin whey protein isolate

Marcelo

Rizvi

2008

International Dairy Journal

View full text Add to dashboard Cite

“…The Arrhenius model (Eq. (2)) has been successfully used by many researchers (Herceg & Lelas, 2005;Marcotte, Taherian, Trigui, & Ramaswamy, 2001;Telis-Romero, Thomaz, Bernardi, Telis, & Gabas, 2006) to describe the temperature dependency of rheological parameters. In this study, K of AM solution in relation with temperature obeyed completely the Arrhenius model (p < 0.001).…”

Section: Effect Of Temperature On Rheological Propertiesmentioning

confidence: 99%