Effect of Whey Pretreatment on Composition and Functional Properties of Whey Protein Concentrate
S‐H. KIM, C.V. Morr, Arnold Y. Seo, John G. Surak
Journal of Food Science
Abstract
ABSTRACT The effect of pretreatment upon the composition and physicochemical and functional properties of whey, ultrafiltration (UF) retentate and freeze‐dried and spray‐dried whey protein concentrates (WPC) was investigated. Pretreatment was by cooling cheese whey to 0‐5°C, adding calcium chloride, adjusting to pH 7.3, warming to 50°C, and removing the insoluble precipitate that formed by centrifugation or decantation. UF permeation flux rate of pretreated whey was about double that for control whey. Pretreated whey was essentially turbidity free, contained 85% less milkfat, 37% more calcium and 40% less phosphorus than whey. Pretreated whey WPC proteins were slightly more soluble at pH 3, but less functional for emulsification than whey WPC proteins. Neither whey WPC proteins nor pretreated whey WPC proteins was functional for foaming at 6% protein concentration.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
pretreated whey WPC proteins decrease emulsification functionality
“Pretreated whey WPC proteins were slightly more soluble at pH 3, but less functional for emulsification than whey WPC proteins.”
ultrafiltration permeation flux rate increase double
“UF permeation flux rate of pretreated whey was about double that for control whey.”
pretreated whey reduce milkfat
“Pretreated whey was essentially turbidity free, contained 85% less milkfat, 37% more calcium and 40% less phosphorus than whey.”