Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: effect of protein concentration, pH, and heat treatment conditions

MEZA, B. E.; DE PIANTE VICIN, D. A.; MARINO, F.; SIHUFE, G. A.; PERALTA, J. M.; ZORRILLA, S. E.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2020 vol. 73 p. 429 - 436

1364-727X

Soluble aggregates obtained from heat treated suspensions of commercial whey protein concentrate (WPC) with 74.4% w/w protein were characterised. The effect of protein concentration (7 and 8% w/w), pH (7.0, 7.5, and 8.0), and heating time (0, 5, 10, 15, 20, and 30 min) at 80°C were evaluated. WPC suspensions with the highest protein concentration (8% w/w) and the lower pH (pH 7.0) had the highest steady shear viscosity and absorbance values, indicating the effect of the soluble aggregates content (high concentration) and the aggregates size (at lower pH values). According to principal component analysis, samples with 8% w/w and pH 7.0 were grouped in a plot region that confirms the behaviour observed by confocal microscopy. Those WPC suspensions could have soluble aggregates with major probability to interact with cations (in cold gelation applications as microencapsulation) and with each other (in film formation during coating).