Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes

Publication date: Available online 11 October 2019Source: Journal of Food EngineeringAuthor(s): Britta Graf, Kristin Protte, Jochen Weiss, Jörg HinrichsAbstractThe suitability of ultrafiltered skim milk microfiltration permeate, concentrated ‘ideal whey’, (Wcon) as protein source in comparison to whey protein isolate (WPI) for thermomechanical whey protein-pectin complex (WPPC) formation with a scraped-surface heat exchanger on laboratory scale was investigated. Protein concentrations were between clow = 0.7% and chigh = 5.20% (protein:pectin = 5:1) and representative shear rates γ˙rep ranged from 150 to 675 s−1. WPPCs were analyzed by intrinsic fluorescence spectroscopy, static light scattering, light microscopy, and apparent particle binding energies σ* were calculated.With increasing γ˙rep WPPC size decreased. An influence of protein source on complex assembly was found as σ* was about four times higher whilst using Wcon instead of WPI (at equal c). Finally, Wcon (at γ˙rep ≥ 500 s−1) is suitable to obtain WPPCs with desired properties (primary complexes with d90,3 < 10 μm) for applications as fat-replacers in dairy matrices.
Source: Journal of Food Engineering - Category: Food Science Source Type: research