Document Type
Journal Article
Publication Title
International Dairy Journal
Volume
119
Publisher
Elsevier
School
School of Science
RAS ID
38886
Funders
Edith Cowan University
Abstract
Effects of pH and heating on deamidation of whey protein concentrate (WPC) solution and functional properties of resultant spray-dried WPC powder were investigated. Temperature and heating time affected deamidation rates with the highest reactivities for WPC solutions heated at 120 °C for 15 min and 145 °C for 120 s. Deamidation sites were pH dependent: pH 3 induced more glutamine deamidation; pH 10 induced more asparagine deamidation. The functional properties of spray-dried WPC powders were also pH dependent. WPC solution adjusted to pH 3 and heated at 145 °C for 120 s (prior to spray drying) exhibited a reduction in solubility and foamability, but markedly improved foam stability of the resultant powders; meanwhile, the properties of powders were not significantly impacted by pH adjustment to 10.0 and heating at 145 °C for 120 s. However, pH 3 and 10 with and without heating significantly improved emulsifying properties of spray-dried WPC.
DOI
10.1016/j.idairyj.2021.105063
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Comments
This is an author's accepted manuscript of: Ho, T. M., Zhu, J., Bansal, N., Boyce, M. C., & Le, T. T. (2021). Effect of pH and heat treatment on physicochemical and functional properties of spray-dried whey protein concentrate powder. International Dairy Journal, 119, article 105063. https://doi.org/10.1016/j.idairyj.2021.105063