Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing

• Published in: Journal of dairy science 2009-04, Vol.92 (4), p.1387-1397
• Main Authors: Dissanayake, M, Vasiljevic, T
• Format: Article
• Language: English
• Subjects: Animal productions; Biological and medical sciences; Colloids; denaturation; emulsifying; Food industries; functional properties; functional property; Fundamental and applied biological sciences. Psychology; heat denaturation; heat treatment; high pressure treatment; Hot Temperature; hydrodynamics; Microfluidics; microfluidization; Milk and cheese industries. Ice creams; Milk Proteins - chemistry; particle size; Pressure; spray drying; Terrestrial animal productions; Vertebrates; whey protein; Whey Proteins
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2008-1791

Two batches of native whey proteins (WP) were subjected to microfluidization or heat denaturation accompanied by microfluidization, followed by spray drying. Powders were assessed for their solubility, heat stability, coagulation time, and emulsifying and foaming properties. Effects of denaturation and shearing were examined by particle size analysis, differential scanning calorimetry, reducing and nonreducing sodium dodecyl sulfate-PAGE, and size exclusion-HPLC. Heat treatment significantly decreased solubility, whereas the number of microfluidization passes markedly improved solubility. The combined effect of heat and pressure significantly increased heat coagulation time. Emulsifying activity index substantially increased upon heat denaturation and was further enhanced by microfluidization. Emulsion stability appeared unaffected by the combined treatment, but the concentration of adsorbed protein on fat droplets was significantly increased. Foaming properties were diminished by heating. Particle size distribution patterns, sodium dodecyl sulfate-PAGE, and size exclusion-HPLC revealed disappearance of major WP and creation of relatively higher, as well as smaller, molecular weight aggregates as a result of the 2 treatments. The use of heat and microfluidization in combination could be used to stabilize WP against heat by producing microparticulated species that have different surface and colloidal properties compared with native WP. These results have implications for the use of WP as an additive in heat-processed foods.