Subscribe Now Subscribe Today
Research Article
 

Effect of Heating on the Functional Properties of Whey Proteins Concentrate in a Model System



Etou Mongo
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
ABSTRACT

The use of Whey Protein Concentrates (WPC) as functional ingredients has increased significantly during the last 20 years. These proteins are used in many food systems. WPC are rapidly denaturated and unfolded by heating aboove 65°C. A model system was used to investigate in the influence of WPC on the viscosity of the system. The viscosity of the model system decreased significantly by the presence of WPC in replacement of sucrose specially at high temperature.

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  How to cite this article:

Etou Mongo , 2006. Effect of Heating on the Functional Properties of Whey Proteins Concentrate in a Model System. Journal of Applied Sciences, 6: 2679-2681.

DOI: 10.3923/jas.2006.2679.2681

URL: https://scialert.net/abstract/?doi=jas.2006.2679.2681

REFERENCES
1:  Amena, S.G., S.K. Lee, E.K. Lowe and H. klostermeyer, 2004. Rheological properties of acid gels prepared from heated pH adjusted skim milk. J. Agric. Food Chem., 52: 337-343.
CrossRef  |  Direct Link  |  

2:  Bolenz, S., Thiesssnhusen and R. Schape, 2004. Influence of milk components and consumer acceptable of milk chocolate. Eur. Food Res. Technol., 236: 28-33.

3:  Dewitt, J.N., 1990. Functional Properties of Whey Proteins. In: Development in Dairy Chemistry. 4. Functional Milk Proteins, Fox, P.F. (Ed.). Elsevier Applied Science, London, pp: 285-332.

4:  Jang, H.D. and H.E. Swaisgood, 1990. Heat denatu-ration of whey protein. J. Dairy. Sci., 73: 900-904.

5:  Duncan, D.B., 1955. Multiple range and multiple F tests. Biometrics, 11: 1-42.
CrossRef  |  Direct Link  |  

6:  Freud, D., 1995. Milk contents in chocolate. Lebensmitte-lindustrie Milchwirtschaft, 116: 676-679.

7:  Franke, K., E. Scheruhn and H.D. Tscheuschner, 2002. Influence of milk powder properties on flow behaviour of milk chocolate. Milchwissenschaft, 57: 535-539.
Direct Link  |  

8:  Gauld, P., M. Mahaut and J. Korolczuk, 1990. Caracteristiques rheologiques et gelification thermique du concentre de proteines de lactoserum. Lait, 70: 217-232.
CrossRef  |  Direct Link  |  

9:  Kinsella, J.E. and D.M. Whitehead, 1989. Proteins in whey: Chemical, physical and functional properties. Adv. Food Nutr. Res., 33: 437-438.
PubMed  |  

10:  Koster, P., 1989. Funktionalitat von milchprodukten in schokolad. Zucker Susswaren Wirtscaft, 42: 278-282.

11:  Krueger, C.C.H., G.C. Ceni, V.C. Sgarbieri and L.M.B. Candido, 2002. Hydrophilic properties of bovine protein concentrates. Boletin-da-Sociedade-Brasileira -de-Ciencia-Technologia-de-Alimentos, 36: 122-127.

12:  Livney, Y.D., M. Corredig and D.G. Dalglaish, 2003. Influence of thermal processing on the whey proteins concentrates properties in foods. Curr. Opin. Colloid Interface, 8: 359-364.
CrossRef  |  Direct Link  |  

13:  Lorient, D., 1977. Degradation thermique des caseines: Aspects physicochimiques, structuraux et nutrition-nels. Ph.D. Thesis, Universite de Nancy, France.

14:  Mangi, B. and Y. Kakuda, 1987. Determination of whey protein in heat-processed milks: Comparison of three methods. J. Dairy Sci., 70: 1355-1361.

15:  Morr, C.V. and H.A. Eyw, 1993. Whey protein concentrates and isolates-processing and functional properties. Crit. Rev. Food Sci. Nutr., 33: 431-476.
Direct Link  |  

16:  McSweeney, S.L., D.M. Mulvihill and O'Callaghan, 2004. The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients. Food Hydrocolloids, 18: 109-125.
CrossRef  |  Direct Link  |  

©  2021 Science Alert. All Rights Reserved