Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages

Wagoner, Ty B.; Ward, Loren S.; Foegeding, E. Allen

doi:10.1021/acs.jafc.5b00633

Cited by 22 publications

(11 citation statements)

References 48 publications

(100 reference statements)

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“…A commercial whey protein isolate (WPI) produced by ion exchange chromatography (93.21% dry basis protein based on a Nitrogen conversion factor of 6.38) was obtained (Agropur Cooperative, Eden Prairie, MN). Individual whey protein content determined by reverse phase HPLC consisted of 69.2% β‐lactoglobulin, 30.8% α‐lactalbumin, and negligible bovine serum albumin or glycomacropeptide (Wagoner et al, ). Elemental content of WPI was determined by inductively coupled plasma atomic emission spectroscopy and contained 0.06% P, 0.77% K, 0.08% Ca, 0.04% Mg, 1.31% S, and 0.69% Na on a weight basis.…”

Section: Methodsmentioning

confidence: 99%

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Food texture and sweetener type modify sweetness perception in whey protein‐based model foods

Wagoner

McCain

Foegeding

et al. 2018

Journal of Sensory Studies

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In an effort to formulate healthier food products, sugar is often reduced or replaced with artificial or natural non‐nutritive sweeteners. However, the removal of sucrose often changes food texture, and non‐nutritive sweeteners inherently exhibit differences in sweetness quality, onset, and overall intensity. Therefore, the objectives of this study were to evaluate the effects of texture on sweetness dose‐response profiles of whey protein solutions sweetened with sucrose, sucralose, stevia, or monk fruit extracts, and to assess temporal progression of dominant attributes. Whey protein‐based model foods with different textural properties were generated without modifying composition by varying heating time. Dose‐response power functions and iso‐sweet equivalencies were determined using magnitude estimation scaling. Temporal profiles of dominant texture, taste, and flavor attributes were evaluated using temporal dominance of sensations (TDS). A significant texture‐sweetener interaction effect was observed (p < .05), where more viscous or semisolid textures required greater amounts of sweetener for iso‐sweetness. Moreover, the dose‐response slope decreased with increasing thickness for sucralose, stevia, and monk fruit‐sweetened textures. Results of TDS indicated that increased thickness prolonged the dominance of several attributes. This study shows that sugar reduction strategies are not universal; food matrix, sweetener type, and usage level need to be considered when attempting to modify texture or reduce sucrose. Practical applications Sucrose reduction, use of nonnutritive sweeteners, and texture modification are all ways in which food manufacturers can increase the healthful quality of the food supply. However, these types of modifications can alter the overall sensory properties of a food. Texture‐taste interactions are not currently well understood, and knowledge in this area is important for designing ways to modify texture or reduce sucrose for health and enjoyment. The results of this study provide insight into texture‐taste interactions, indicating that sugar reduction or replacement strategies are not one size fits all and are likely product and sweetener‐specific.

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Section: Methodsmentioning

confidence: 99%

“…Individual whey protein content determined by reverse phase HPLC consisted of 69.2% b-lactoglobulin, 30.8% a-lactalbumin, and negligible bovine serum albumin or glycomacropeptide (Wagoner et al, 2015).…”

Section: Sample Preparationmentioning

confidence: 99%

Food texture and sweetener type modify sweetness perception in whey protein‐based model foods

Wagoner

McCain

Foegeding

et al. 2018

Journal of Sensory Studies

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“…With the goal of producing a fluid, a general approach is to use a fixed thermal process and vary the solution conditions to determine critical concentrations to produce a stable sol. This has been done for β‐lactoglobulin (Ako and others ) and whey protein isolate (Wagoner and others ). As seen in Figure , this allows for a comparison of zones of stability—based on forming a sol—and the sol region can be further subdivided to show properties such as solubility.…”

Section: Macroscale Structure Based On Forming and Stabilizing The Apmentioning

confidence: 99%

“…State diagram for whey protein isolate in a beverage after thermal processing. Image based on Wagoner and others (). Shaded areas are protein concentration and pH regions where a sol is formed after thermal processing.…”

Section: Macroscale Structure Based On Forming and Stabilizing The Apmentioning

confidence: 99%

“…The mesostructure of the gel network will determine macroscopic physical properties of the gel (van der Linden and Foegeding ). Phase diagrams can be used to evaluate relationships among protein concentration, pH, salt concentration, and other ingredients regarding combinations that produce macroscale structures of sols, precipitates, or gels (Ako and others ; Wagoner and others ). One of the unique aspects of gel formation is that it requires a critical minimum of protein to form a continuous gel network (Clark and Lee‐Tuffnell ).…”

Section: Macroscale Structure Based On Forming and Stabilizing The Apmentioning

confidence: 99%

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Food Protein Functionality—A New Model

Foegeding

2015

Journal of Food Science

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Proteins in foods serve dual roles as nutrients and structural building blocks. The concept of protein functionality has historically been restricted to nonnutritive functions--such as creating emulsions, foams, and gels--but this places sole emphasis on food quality considerations and potentially overlooks modifications that may also alter nutritional quality or allergenicity. A new model is proposed that addresses the function of proteins in foods based on the length scale(s) responsible for the function. Properties such as flavor binding, color, allergenicity, and digestibility are explained based on the structure of individual molecules; placing this functionality at the nano/molecular scale. At the next higher scale, applications in foods involving gelation, emulsification, and foam formation are based on how proteins form secondary structures that are seen at the nano and microlength scales, collectively called the mesoscale. The macroscale structure represents the arrangements of molecules and mesoscale structures in a food. Macroscale properties determine overall product appearance, stability, and texture. The historical approach of comparing among proteins based on forming and stabilizing specific mesoscale structures remains valid but emphasis should be on a common means for structure formation to allow for comparisons across investigations. For applications in food products, protein functionality should start with identification of functional needs across scales. Those needs are then evaluated relative to how processing and other ingredients could alter desired molecular scale properties, or proper formation of mesoscale structures. This allows for a comprehensive approach to achieving the desired function of proteins in foods.

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Whey Protein Ingredient Applications

Kelly

2019

Whey Proteins

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Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages

Cited by 22 publications

References 48 publications

Food texture and sweetener type modify sweetness perception in whey protein‐based model foods

Food texture and sweetener type modify sweetness perception in whey protein‐based model foods

Food Protein Functionality—A New Model

Whey Protein Ingredient Applications

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