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Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage
Author(s) -
Ahmadi Sayede Fateme,
Nasirpour Ali,
Goli Sayed Amir H.,
Riahi Esmaeil
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12498
Subject(s) - whey protein , chemistry , denaturation (fissile materials) , solubility , food science , whey protein isolate , sugar , chromatography , organic chemistry , nuclear chemistry
In this study, a whey protein sour cherry beverage was prepared using whey protein concentrate, sour cherry concentrate, Angum gum, water and sugar as initial ingredients. Whey protein concentrate and gum solutions were prepared by four methods. Heat treatment of the solutions led to denaturation of proteins, a change in the solubility of proteins and sediment formation. Our results showed that denaturation of proteins made the peptide fragments of the proteins to bind the gum, thus preventing the separation of the serum.