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.

RAS ID

38886

Document Type

Journal Article

Date of Publication

8-31-2021

Volume

119

Funding Information

Edith Cowan University

School

School of Science

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Publisher

Elsevier

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

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Link to publisher version (DOI)

10.1016/j.idairyj.2021.105063