Sinead A. Mc Entee, Alan L. Kelly, Fergal N. Lawless, Noel A. McCarthy, Eoin G. Murphy
{"title":"Effect of ultrafiltration of acid whey at pH 4.6 or 6.5 on whey concentrate composition and resultant powder properties","authors":"Sinead A. Mc Entee, Alan L. Kelly, Fergal N. Lawless, Noel A. McCarthy, Eoin G. Murphy","doi":"10.1111/1471-0307.13116","DOIUrl":null,"url":null,"abstract":"This study investigated the effect of modifying the mineral composition through adjustment of pH prior to ultrafiltration on the functionality of acid whey protein concentrate (WPC; pH 4.6). Increasing pH to 6.5 prior to ultrafiltration produced a concentrate with a significantly higher calcium and phosphorous content, compared to ultrafiltration at pH 4.6. WPC produced at pH 6.5 also had significantly more calcium‐phosphate precipitation following pasteurisation and evaporation and had a higher viscosity at 30% solids (300 s<jats:sup>−1</jats:sup>, 50°C). In addition, both reconstituted powders (5%, w/w, protein) had strong gelation properties following heat treatment at 90°C; however, the WPC produced at pH 6.5 had a significantly firmer gel strength, but such gels appeared to be more sensitive to breakage at increased frequency and oscillation strain. Overall, the pH prior to UF had a significant impact on the processing of acid whey and final product functionality.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1111/1471-0307.13116","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study investigated the effect of modifying the mineral composition through adjustment of pH prior to ultrafiltration on the functionality of acid whey protein concentrate (WPC; pH 4.6). Increasing pH to 6.5 prior to ultrafiltration produced a concentrate with a significantly higher calcium and phosphorous content, compared to ultrafiltration at pH 4.6. WPC produced at pH 6.5 also had significantly more calcium‐phosphate precipitation following pasteurisation and evaporation and had a higher viscosity at 30% solids (300 s−1, 50°C). In addition, both reconstituted powders (5%, w/w, protein) had strong gelation properties following heat treatment at 90°C; however, the WPC produced at pH 6.5 had a significantly firmer gel strength, but such gels appeared to be more sensitive to breakage at increased frequency and oscillation strain. Overall, the pH prior to UF had a significant impact on the processing of acid whey and final product functionality.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.