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Prior denaturation and aggregation of whey proteins: is this a useful strategy for increasing the content of these proteins in UHT high-protein dairy beverages?
- Source :
-
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C . Mar2024, Vol. 144, p43-49. 7p. - Publication Year :
- 2024
-
Abstract
- UHT treatments applied to dairy products have been associated with modifications on the proteins' structure that may trigger the occurrence of fouling, sedimentation and/or gelation. These issues are particularly relevant regarding formulated whey protein-rich dairy beverages. In this context, this study aimed to evaluate the impact of a two steps preheating treatment coupled with homogenization (pretreatment) prior to UHT treatment to allow an increase of whey protein concentration in UHT high-protein dairy beverage. The pretreatment was applied to 10% w/w protein formulated beverages displaying casein (CN) to whey protein (WP) ratios of 40:60 and 30:70. The pretreated beverages were compared with non-pretreated beverage containing 50CN:50WP ratio. The applied pretreatment induced the denaturation of around 97.8-99.4% of WP. After UHT treatment, despite the higher concentration of WP, pretreated beverages displayed similar particle size distribution and equivalent or lower sedimentation level than the non-pretreated samples. The present study reveals the potential of the pretreatment for allowing the increase of WP content in UHT treated high-protein beverages. The results reinforce the rationalization of process development as a useful strategy for producing stable high-protein products. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09603085
- Volume :
- 144
- Database :
- Academic Search Index
- Journal :
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C
- Publication Type :
- Academic Journal
- Accession number :
- 178827909
- Full Text :
- https://doi.org/10.1016/j.fbp.2023.12.008