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Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios
Author(s) -
Beaulieu M.,
Pouliot Y.,
Pouliot M.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15910.x
Subject(s) - whey protein , casein , chemistry , micelle , ultrafiltration (renal) , protein aggregation , chromatography , whey protein isolate , food science , biochemistry , organic chemistry , aqueous solution
Model solutions (32.5 g protein/L) prepared from milk, ultrafiltration permeate, and whey protein isolate were adjusted at pH 6.7 to casein:whey protein (C:W) ratios of 80:20, 60:40, 40:60,20:80, and 0:100. Heating was performed in test tubes at 95 °C for 5 min. Observations of the heated suspensions revealed the occurrence of heterogeneous particulates from the existing casein micelles complexed with denatured whey proteins and from aggregates essentially consisting of denatured whey proteins. The proportion of whey protein aggregates increased as C:W was changed from 80:20 to 20:80. The results from this study confirmed that heat‐induced aggregates were formed not only from casein micelles but also from heat‐denatured whey proteins.