Effect of modified whey protein concentrate on physical properties and stability of whipped cream

In this research, Whey Protein Concentrate (WPC) conformational structure was modified using thermal treatment at different pHs and heating times. Turbidity, particle size distribution, intrinsic fluorescence properties, and soluble and insoluble aggregates content of WPC were measured. Moreover, ph...

Full description

Saved in:
Bibliographic Details
Published in:Food hydrocolloids 2014-05, Vol.36, p.93-101
Main Authors: Sajedi, M., Nasirpour, A., Keramat, J., Desobry, S.
Format: Article
Language:English
Subjects:
Cream
Life Sciences
Thermal treatment
Whey protein
Whipped cream
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this research, Whey Protein Concentrate (WPC) conformational structure was modified using thermal treatment at different pHs and heating times. Turbidity, particle size distribution, intrinsic fluorescence properties, and soluble and insoluble aggregates content of WPC were measured. Moreover, physical properties of whipped cream containing modified WPC were studied using RSM design. Analysis showed that thermal treatment at lower pH values and longer time of WPC solutions increased viscosity (whipping cream), firmness and decreased syneresis and overrun of the whipped cream, leading to a better stability in the final products. Our result showed that in the whipped cream containing modified WPC that had been treated at higher thermal treatment time and lower pH values had desirable textural properties. In the case of whipped cream containing WPC heated for 20 min at lower pH values, better stability was observed even at low fat content as compared to the other process conditions. [Display omitted]
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2013.09.007