Control of heat treatment and storage temperature prevents the formation of visible aggregates in acidic whey dispersions over a 6-month storage period

LWT

Volumn 64, Issue 1, 2015, Pages 164-170

  Villumsen, Nanna Stengaard ^a   Hammershøj, Marianne ^a   Nielsen, Line Ravn ^b   Poulsen, Kristian Raaby ^b   Sørensen, John ^b   Larsen, Lotte Bach ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Acidic WPI dispersions; Calcium; Heat treatment; Storage induced aggregation

Indexed keywords

BEVERAGES; CALCIUM; DAIRIES; DISPERSIONS; ELECTROPHORESIS; HEAT TREATMENT; PROTEINS;

2-DIMENSIONAL GEL ELECTROPHORESIS; ABSORBANCE MEASUREMENTS; BATCH-TO-BATCH VARIATIONS; CONSUMER SATISFACTIONS; DEGREE OF AGGREGATION; OSCILLATORY RHEOLOGIES; STORAGE TEMPERATURES; WHEY PROTEIN ISOLATE;

AGGREGATES;

EID: 84930952108     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.05.035     Document Type: Article

References (23)

1. Beucler J., Drake M., Foegeding E.A. Design of a beverage from whey permeate. Journal of Food Science 2005, 70(4):277-285.
2. Datta N., Deeth H. Age gelation of UHT milk-a review. Food and Bioproducts Processing 2001, 79(4):197-210.
3. Dissanayake M., Ramchandran L., Piyadasa C., Vasiljevic T. Influence of heat and pH on structure and conformation of whey proteins. International Dairy Journal 2013, 28(2):56-61.
4. Etzel M.R. Manufacture and use of dairy protein fractions. The Journal of Nutrition 2004, 134(4):996-1002.
5. Farías M., Martinez M., Pilosof A. Casein glycomacropeptide pH-dependent self-assembly and cold gelation. International Dairy Journal 2010, 20(2):79-88.
6. Frederiksen P., Andersen K., Hammershøj M., Poulsen H., Sørensen J., Bakman M., et al. Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows. Journal of Dairy Science 2011, 94(10):4787-4799.
7. Galani D., Owusu R.K. Heat-induced denaturation and aggregation of β-Lactoglobulin: kinetics of formation of hydrophobic and disulphide-linked aggregates. International Journal of Food Science & Technology 1999, 34(5-6):467-476.
8. Gaucheron F. The minerals of milk. Reproduction Nutrition Development 2005, 45(4):473-483.
9. Ha E., Zemel M.B. Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review). The Journal of Nutritional Biochemistry 2003, 14(5):251-258.
10. Jensen H.B., Poulsen N.A., Møller H.S., Stensballe A., Larsen L.B. Comparative proteomic analysis of casein and whey as prepared by chymosin-induced separation, isoelectric precipitation or ultracentrifugation. Journal of Dairy Research 2012, 79(04):451-458.
11. Klarenbeek G. Effects of various heat treatments on structure and solubility of whey proteins. Journal of Dairy Science 1984, 67(11):2701-2710.
12. Kreuß M., Strixner T., Kulozik U. The effect of glycosylation on the interfacial properties of bovine caseinomacropeptide. Food Hydrocolloids 2009, 23(7):1818-1826.
13. LaClair C.E., Etzel M.R. Turbidity and protein aggregation in whey protein beverages. Journal of Food Science 2009, 74(7):C526-C535.
14. Nakano T., Ikawa N., Ozimek L. Detection of sialylated phosphorylated κ-casein glycomacropeptide electrophoresed on polyacrylamide gels and cellulose acetate strips by the thiobarbituric acid and malachite green dye reactions. Journal of Agricultural and Food Chemistry 2007, 55(7):2714-2726.
15. Neelima, Sharma R., Rajput Y.S., Mann B. Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review. Dairy Science & Technology 2013, 93(1):21-43.
16. Pedersen J.B., Fojan P., Sorensen J., Petersen S.B. Towards control of aggregational behaviour of α-lactalbumin at acidic pH. Journal of Fluorescence 2006, 16(4):611-621.
17. Permyakov E.A., Berliner L.J. α-Lactalbumin: structure and function. FEBS Letters 2000, 473(3):269-274.
18. Photchanachai S., Kitabatake N. Heating of β-Lactoglobulin a solution in a closed system at high temperatures. Journal of Food Science 2001, 66(5):647-652.
19. Schilling O., Overall C.M. Proteomic discovery of protease substrates. Current Opinion in Chemical Biology 2007, 11(1):36-45.
20. Siebert K.J. Haze in beverages. Advances in Food and Nutrition Research 2009, 57:53-86.
21. Stanciuc N., Rapeanu G. An overview of bovine α-lactalbumin structure and functionality. The Annals of the University Dunarea de Jos of Galati Fascicle VI - Food Technology 2010, 34(2):82-93.
22. Taylor C., Woonton B. Quantity and carbohydrate content of glycomacropeptide fractions isolated from raw and heat-treated milk. International Dairy Journal 2009, 19(12):709-714.
23. Temelli F., Bansema C., Stobbe K. Development of an Orange-flavored barley β-Glucan beverage with added whey protein isolate. Journal of Food Science 2004, 69(7):237-242.