Prevention of thermal gelation in concentrated whey protein isolate dispersions by using H2O2 and SHMP

被引：1
作者：
Youse, Negin [1 ]
Abbasi, Soleiman [1 ]
Mohammadifar, Mohammad Amin [2 ]
机构：
[1] Tarbiat Modares Univ, Fac Agr, Dept Food Sci & Technol, Food Colloids & Rheol Lab, POB 14115-336, Tehran, Iran
[2] Tech Univ Denmark, Natl Food Inst, Res Grp Food Prod Engn, DK-2800 Lyngby, Denmark
来源：
INTERNATIONAL DAIRY JOURNAL | 2024年 / 155卷
关键词：
HEAT-STABILITY; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; BETA-LACTOGLOBULIN; HYDROGEN-PEROXIDE; DENATURATION; AGGREGATION; TEMPERATURE; EMULSIONS; BEHAVIOR;
D O I：
10.1016/j.idairyj.2024.105942
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the present study, the effect of hydrogen peroxide (H2O2) and sodium hexametaphosphate (SHMP) on the thermal (121.5 degrees C for 15 min) stability of aqueous dispersions of whey protein isolate (6 % and 10% w/ w) was investigated. Based on findings, H2O2, by oxidizing the sulfhydryl (SH) groups, prevented the formation of S -S bonds, therefore prevented thermal aggregation. The presence of SHMP synergistically enhanced the effect of H2O2 by reducing its required concentration. The majority of H2O2 treated samples remained soluble over long cold storage period. This study proved the abilities of H2O2 and SHMP in preventing protein denaturation and improving the thermal stability of whey protein isolate based drinks. (c) 2024 Elsevier Ltd. All rights reserved.
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页数：12
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