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The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment
Author(s) -
Kelleher Clodagh M,
Aydogdu Tugce,
Murphy Kevin M,
O'Mahony James A,
Kelly Alan L,
O'Callaghan Donal J,
McCarthy Noel A
Publication year - 2020
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 - 10.1111/1471-0307.12679
Subject(s) - whey protein , casein , chemistry , denaturation (fissile materials) , food science , viscosity , milk protein , lactalbumin , beta lactoglobulin , whey protein isolate , heat stability , dairy industry , apparent viscosity , chromatography , chemical engineering , materials science , nuclear chemistry , composite material , engineering
The effect of preheat temperature (63 or 77 °C for 30 s; final heat 120 °C for 30 s) and casein to whey protein ratio on the physical characteristics of 3.3%, w/w, dairy protein beverages was investigated. Dispersions preheated at 77 °C had lower viscosity than dispersions preheated at 63 °C. Casein‐containing dispersions had significantly lower levels of α‐lactalbumin denaturation than whey protein‐only dispersions. A higher proportion of casein improved the thermal stability of protein dispersions. Overall, alteration of preheat temperature and casein to whey protein ratio can influence dairy beverage quality, with increasing levels of casein reducing physical changes due to heat treatment.