Impact of storage conditions on solubility, heat stability and emulsifying properties of selected spray dried whey protein concentrates

Nishanthi, M, Chandrapala, J and Vasiljevic, T 2018, 'Impact of storage conditions on solubility, heat stability and emulsifying properties of selected spray dried whey protein concentrates', LWT - Food Science and Technology, vol. 92, pp. 16-21.


Document type: Journal Article
Collection: Journal Articles

Title Impact of storage conditions on solubility, heat stability and emulsifying properties of selected spray dried whey protein concentrates
Author(s) Nishanthi, M
Chandrapala, J
Vasiljevic, T
Year 2018
Journal name LWT - Food Science and Technology
Volume number 92
Start page 16
End page 21
Total pages 6
Publisher Academic Press
Abstract Storage conditions and composition of whey protein concentrates (WPCs) may destabilize the whey proteins (WPs) thus affect their functionality. Functional characteristics of native, sweet, acid and salty-WPC powders were analyzed after storage at 25 °C and RH (22, 33%) for 90 days. Native-, sweet- and acid-WPCs exhibited high solubility (8297%), which was largely retained during storage. Solubility of salty-WPC was 5255% initially, which gradually increased by ?5% during storage. Ionic sodium in salty-WPC interlinked WPs through salt bridges and charge screening, exposing reactive sites for intensive aggregation. Heat stability of salty-WPC was highest (64s), while lowest was recorded for native-WPC (16s). In presence of ionic sodium in salty-WPC, WPs denature due to salt bridging, charge screening and osmotic effects leading to intensive aggregation. High emulsion activity was recorded for salty-WPC, while those for other WPCs were similar. Emulsion stability varied as native- > acid- > salty- > sweet-WPC. High number of hydrophobic segments was likely exposed on the protein surface in salty-WPCs due to sodium-induced WP denaturation, thus increasing the number of proteins absorbed to emulsion interface, enhancing emulsion activity. Functionality of different WPCs during storage predominantly depended on the inherited composition.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Food Engineering
Keyword(s) Protein concentrate functionality
Storage
Whey protein powders
?-lactalbumin
?-lactoglobulin
DOI - identifier 10.1016/j.lwt.2018.01.068
Copyright notice © 2018 Elsevier Ltd. All rights reserved.
ISSN 0023-6438
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