Liquid whey protein concentrates as primary raw material for acid dairy gels

被引：18
作者：
Fernandes Henriques, Marta Helena [1 ,2 ]
Gama Simoes Gomes, David Manuel [1 ,2 ]
Borges, Ana Raquel [1 ]
Dias Pereira, Carlos Jose [1 ,2 ]
机构：
[1] Polytech Inst Coimbra, Coll Agr, Coimbra, Portugal
[2] Polytech Inst Coimbra, Coll Agr, Res Ctr Nat Resources Environm & Soc CERNAS, Coimbra, Portugal
来源：
FOOD SCIENCE AND TECHNOLOGY | 2020年 / 40卷 / 02期
关键词：
liquid whey protein concentrate; acid-induced gel; lactic acid bacteria; glucono-delta-lactone; texture; rheology; COLD-SET GELS; FUNCTIONAL-PROPERTIES; RHEOLOGICAL PROPERTIES; PHYSICAL-PROPERTIES; BETA-LACTOGLOBULIN; HEAT-TREATMENT; NONFAT YOGURT; MILK BASE; GELATION; STARTER;
D O I：
10.1590/fst.43218
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-delta-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). It was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-delta-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.
引用
收藏
页码：361 / 369
页数：9
相关论文
共 54 条
  • [1] Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance
    Amaral, Gabriela V.
    Silva, Eric Keven
    Costa, Ana Leticia R.
    Alvarenga, Veronica O.
    Cavalcanti, Rodrigo N.
    Esmerino, Erick A.
    Guimaries, Jonas T.
    Freitae, Monica Q.
    Sant'Ana, Anderson S.
    Cunha, Rosiane L.
    Moraes, Jeremias
    Silva, Marcia C.
    Meireles, M. Angela A.
    Cruz, Adriano G.
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 92 : 80 - 86
  • [2] Syneresis in set yogurt as affected by EPS starter cultures and levels of solids
    Amatayakul, Thanut
    Sherkat, Frank
    Shah, Nagendra P.
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2006, 59 (03) : 216 - 221
  • [3] [Anonymous], 2007, WOODHEAD PUBL FOOD S
  • [4] *AOAC, 1995, 93030 AOAC
  • [5] Association of Official Analytical Chemists-AOAC, 1980, 16032 AOAC
  • [6] Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: Chemical, physical, and microstructural properties
    Aziznia, S.
    Khosrowshahi, A.
    Madadlou, A.
    Rahimi, J.
    [J]. JOURNAL OF DAIRY SCIENCE, 2008, 91 (07) : 2545 - 2552
  • [7] Bhullar YS, 2002, MILCHWISSENSCHAFT, V57, P328
  • [8] Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein
    Bryant, CM
    McClements, DJ
    [J]. JOURNAL OF FOOD SCIENCE, 2000, 65 (05) : 801 - 804
  • [9] Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
    Bryant, CM
    Mcclements, DJ
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1998, 9 (04) : 143 - 151
  • [10] Whey protein interactions in acidic cold-set gels at different pH values
    Cavallieri, Angelo Luiz Fazani
    Costa-Netto, Antonio Paulino
    Menossi, Marcelo
    Da Cunha, Rosiane Lopes
    [J]. LAIT, 2007, 87 (06): : 535 - 554
123456