Composition and functionality of whey protein concentrates available on the Australian market

Australian Journal of Dairy Technology

Volumn 64, Issue 2, 2009, Pages 164-170

  Dissanayake, Muditha ^a   Vasiljevic, Todor ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 72949123955     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. nd edition, Academic Press, San Diego, pp. 182-186.
2. Bowland, E.L. and Foegeding, E.A. (1995), Effects of anions on thermally induced whey protein isolate gels. Food Hydrocol. 9,47-56.
3. Brandenbetg, A.H., Morr, C.V and Weller, C.L. (1992), Gelation of commercial whey protein concentrates: Effect of removal of low-molecular-weight components. J. Food Sci. 57 (2), 427-432.
4. de Rham, O. and Chanton, S. (1984), Role of ionic environment in solubilization of whey protein during heat treatment of whey products. J. Dairy Sci. 67,939-949.
5. Dissanayake, M. and Vasiljevic, T. (2009), Functional properties of whey proteins affected by heat treatment and hydrodynamic high pressure shearing. J. Dairy Sci. 92, 1387-1397.
6. De Wit, J.N. (1990), Thermal stability and functionality of whey proteins. J. Dairy Sci. 73, 3602-3612.
7. rd edition, Marcel Dekker, Inc., Madison Av., NY, USA, pp. 382-384.
8. Fennema, O.R., Damodaran, S. and Parkin, K.L. (2008), Fennema's Food Chemistry, 4th edition, Taylor and Francis Gp. LLC, Bo Ca Raton, London, pp. 248.
9. Fitzsimons, S.M., Mulvihill, D.M. and Morris, E.R. (2007), Denaturation and aggregation process in thermal gelation of whey proteins resolved by differential scanning calorimetry. Food Hydrocol. 21, 638-644.
10. rd edition, Kluwer Academic/Plenum Publishers, NY, USA, pp: 10, 19, 1192, 1262.
11. Hudson, H.M., Daubert, C.R. and Foegeding, E.A. (2000), Rheological and physical properties of derivertized whey protein isolate powders. J. Agric. Food Chem. 48 (8), 3112-3119.
12. Jovanovic, S., Barac, M. and Macej, O. (2005), Whey proteins-Properties and possibility of application. Mljekarstvo. 55 (3), 215-233.
13. Klemaszewski, J.L. and Kinsella, J.E. (1991), Sulfitolysis of whey proteins: Effects of emulsion properties. J. Agric. Food Chem. 39, 1033-1036.
14. Kim, S.H., Morr, C.V, Seo, A. and Surak, J.G. (1989), Effect of whey pretreatment on composition and functional properties of whey protein concentrates. J. Food Sci. 54(1), 25-29.
15. Lee, S., Morr. C.V and Ha, E.Y.W. (1992), Structural and functional properties of caseinate and whey protein isolate as affected by temperature and pH. J. Food Sci. 57, 1210-1214.
16. Mangino, M.E., Liao, Y.Y., Harper, N.J., Morr, C.V and Zadow, J.G. (1987), Effects of heat processing on the functionality of whey protein concentrate. J. Food Sci. 52, 1522-1524.
17. Morr, C.V. (1985), Composition, physicochemical and functional properties of reference whey protein concentrates. J. Food Sci. 50, 1406-1411.
18. Morr, C.V and Foegeding, E.A. (1990). Composition and functionality of commercial whey and milk protein concentrates and isolates: A status report. Food Technol. 44(4) 100-111.
19. Morr, C.V, German, B., Kinsella, J.E., Regenstein, J.M., Van Buren J.P., Kilara, A., Lewis, B.A. and Mangino, M.E. (1985), A collaborative study to develop a standardized food protein solubility procedure. J. Food Sci. 50,1715-1718.
20. Morr, C.V and Ha, E.Y.W. (1993), Whey protein concentrates and isolates: Processing and functional properties. Crit. Rev. Food Sci. Nutr. 33 (6), 431-476.
21. Onwulata, C.I., Konstance, R.P. and Thomasula, P.M. (2004), Minimizing variations in functionality of whey protein concentrates from different sources. J. Dairy Sci. 87,749-756.
22. Patel, M.T. and Kilara, A. (1990), Studies on whey protein concentrates. 2. Foaming and emulsifying properties and their relationships with physicochemical properties. J. Dairy Sci. 73,2731 -2740.
23. Patel, M.T., Kilara, A., Huffman, L.M., Hewitt, S.A. and Houlihan, A.V (1990), Studies on whey protein concentrations. 1. Compositional and thermal properties. J. Dairy Sci. 73, 1439-1449.
24. Paulsson, M. and Dejmek, P. (1990), Thermal denaturation of whey proteins in mixtures with caseins studied by differential scanning calorimetry. J. Dairy Sci. 73, 590-600.
25. Pearce, K.N. and Kinsella, J.E. (1978), Emulsifying properties of proteins: Evaluation of a turbidimetric technique. J. Agric. Food Chem. 26, 716-723.
26. Purwandari, U, Shah, N.P. and Vasiljevic, T. (2007), Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt. Int. Dairy J. 17(11), 1344-1352.
27. Resch, J.J. (2004), Processing parameter effects on the functional properties of derivatized whey protein ingredients, (PhD dissertation), Raleigh, NC, North Carolina State University.
28. SAS. (1996), SAS/STAT Softwares, Changes and enhancements through release 6.11, SAS Inst. Inc., Cary, NC.
29. Veith, P.D. and Reynolds, E.C. (2004), Production of high gel strength whey protein concentrate from cheese whey. J. Dairy Sci. 87,831 -840.